Bell peppers (green, red, yellow and orange) are an excellent source of vitamin C and A as well as a good source of dietary fiber. They are also a rich source of lycopene (may help reduce the risk of cancers of the prostate, bladder, cervix and pancreas).
Chèvre is a light, often fluffy, mild-flavored cheese that many people simply refer to as soft goat cheese. It is usually sold in logs or disks and is often rolled in or flavored with chopped herbs or cracked peppercorns. Goat cheese has twice the protein, one-third fewer calories and half the fat and cholesterol of regular cream cheese. It is also more digestible for many people who have milk-related intolerances.
adapted from Sean Armstrong’s Kitchen
2 red bell peppers, halved and seeds removed
8 basil leaves
8 anchovy fillets
12 vine tomatoes, halved
freshly ground black pepper
chèvre (goat’s cheese)
2 cloves garlic, thinly sliced
snow pea shoots or your favorite salad green
Preheat oven to 200c (400f). Place the halved peppers in a shallow roasting tray. Place 2 basil leaves, garlic slices and 2 anchovy fillets inside each pepper half and top with several halved tomatoes. Splash with sherry vinegar and drizzle with olive oil. Season with salt and pepper and roast 15 to 18 minutes until peppers are lightly roasted. Top each with a slice of goat’s cheese and warm through in the oven for a further 2 minutes. Remove and serve with lightly dressed snow pea shoots. Mop up the juices with fresh bread.
The Culinary Chase’s Note: Love all the flavors happening here! The anchovies add their bit of saltiness and soften the sherry vinegar. If you are not a fan of anchovies, you might want to try tapenade (black olive paste). I will be making this dish again! Cheers!