Tomato and ricotta-stuffed peppers


Makes 8

4 peppers, any colour, halved, seeds and membranes removed
6 anchovy fillets packed in oil, finely chopped
4 garlic cloves, thinly sliced
Bunch of fresh basil
Salt and black pepper
110ml olive oil
200g cherry tomatoes, halved
80g ricotta
Handful of green olives (optional), pitted
Flaky sea salt

  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
  2. Place the pepper halves, skin side down, in a shallow baking dish and scatter the anchovies and garlic inside. Season generously with salt and black pepper and drizzle with 30ml of the oil. Bake for 40 minutes or until the peppers are tender and lightly charred around the edges, but still hold their shape. Allow to cool.
  3. Meanwhile, place the basil and remaining 80ml olive oil in a blender and whizz until smooth. Season the basil oil with salt and black pepper.
  4. In a bowl, gently stir together the cherry tomatoes, ricotta, olives and some salt and pepper. Fill the peppers with this mixture and drizzle generously with the basil oil to serve.

Per serving 139kcals, 14.2g fat (2.4g saturated), 2g carbs (0.7g sugars), 2.4g protein, 0.4g fibre, 0.143g sodium

TOP TIP: These peppers are great served with this cheesy cauliflower garlic “bread” for a full gluten-free meal!