Italian Roast Peppers

Simple and effective, this dish will delight anyone who likes peppers. It can be eaten as an appetizer with ciabatta, or as a light lunch with couscous or rice.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  small red bell peppers, halved, cored and deseeded
• 2  tablespoons capers, chopped
• 12  black olives, stoned and chopped
• 2  garlic cloves, finely chopped
• 3  ounces mozzarella cheese, shredded
• 1⁄2 cup  fresh white breadcrumbs
• 1⁄2 cup white wine
• 3  tablespoons olive oil
• 1  teaspoon of fresh mint, finely chopped
• 1  teaspoon fresh parsley, finely chopped
•  fresh ground black pepper

Directions

1. Preheat the oven to 350F and butter a shallow ovenproof dish.
2. Place the peppers tightly together in the dish and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs.
3. Pour over the wine and olive oil and then sprinkle with the mint and parsley and freshly ground black pepper.
4. Bake for 30-40mins until the topping is crisp and golden brown.