This is an approximation of the stuffed peppers my mother-in-law regularly makes in the summer, the recipe for which I’ve been too reticent to ask. I could quite easily devour the lot of them, with the flavoursome juice dribbling everywhere and onto (as usual) a white shirt. Well, maybe with a mite less enthusiasm in front of my parents-in-law!

  • 4 red peppers, halved and seeded
  • 4 large tomatoes, halved
  • anchovies, fresh (bottled is fine)
  • garlic, chopped
  • balsamic vinegar
  • basil
  • goat cheese, sliced
  • olive oil
  • sea salt
  1. Spread the peppers out on aluminum foil or a baking tray
  2. Place half a chopped garlic and one or two anchovies in each pepper
  3. Drizzle balsamic vinegar over
  4. Tear basil leaves into each pepper
  5. Stuff peppers with half a tomato each
  6. Add a slice of goat cheese on top
  7. Grind black pepper over, sprinkle with sea salt
  8. Drizzle with olive oil
  9. Bake in 180C preheated oven for about 50-60 mins or till done
  10. Or cover the stuffed peppers in foil and grill on the barbecue till done.