Mini Pepper Treats
This is a great dish to serve at room temperature with a chilled rosé. Mini peppers are colorful, abundant, and inexpensive. Use grape tomatoes if available as they fit well in the mini pepper halves.
Serves 4
Ingredients
- 8 mini sweet peppers
- 8 grape or cherry tomatoes
- 6 anchovy fillets, chopped
- 1 teaspoon chopped garlic
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon herbes de Provence
- 1 ½ tablespoon grated parmesan cheese
- 1 tablespoon chopped chives
Method
- Preheat the oven to 375°F.
- Remove the stems, slice the peppers lengthwise in half and remove the ribs and seeds. Set them in a gratin dish, cut-side up. Slice the tomatoes in half and put one in each of the pepper halves. Mash the anchovies and chopped garlic together. Put in a small bowl and mix with the olive oil, salt, pepper and herbes de Provence. Spoon the mixture on top of and around the tomatoes in the pepper halves. Sprinkle with the parmesan and bake for about 25 minutes. Cool to room temperature, sprinkle with the chives, and enjoy.