Roasted mini peppers stuffed with olives and herbs
Dimitra's Dishes · ♥ 850 likes · 30K views · 4 min video
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Read about sweet peppers in the BrightCulinary Book
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Ingredients
Method
Techniques
- 12–14 whole mini peppers
Slice each pepper down the centre but not all the way through, and carefully remove the seeds; set aside.
- 4 whole scallions
- olive oil
- salt
Cook the finely sliced scallions in a pan over medium heat with a drizzle of olive oil and a pinch of salt until soft, 3 or 4 minutes.
- 2 cloves garlic
Grate in the garlic and just warm it through, since grated garlic burns quickly; take off the heat and transfer to a mixing bowl.
- pitted calamata olives
- 10 whole grape tomatoes
- 2–3 tbsp parsley
- ½ cup breadcrumbs
Add the chopped olives, the grape tomatoes diced small without mushing, the finely chopped parsley and the breadcrumbs.
Mix, season with a tiny pinch of salt (olives are salty), black pepper and a drizzle of olive oil; taste and adjust.
Place in a cast iron skillet or a 9 by 13 inch baking pan, drizzle with olive oil and bake at 425F until soft and tender, 30 to 40 minutes.
- balsamic vinegar
Drizzle with balsamic vinegar and serve; they can be made ahead and warmed through.