OVEN-CHARRED TOMATO-STUFFED PEPPERS
7 tbsp (105 mL) extra-virgin olive oil
1 garlic clove, thinly sliced 8 sprigs fresh thyme, rosemary, mint or flat-leaf parsley
6 leaves fresh basil, chopped Fine sea salt
Freshly ground pepper
5 tbsp (75 mL) unseasoned bread crumbs
8 oil-packed anchovies, minced 1 small lemon
Pinch of piment d’Espelette or cayenne
3 large red and/or yellow bell peppers
25 to 30 cherry tomatoes, halved
1. Line a large deep-dish pie pan or baking dish with parchment paper.
2. Spread bottom and sides with 1 to 2 tbsp (15 to 30 mL) oil. Sprinkle with garlic slices, half the herbs and basil, and salt and pepper.
3. In a small bowl, stir together the bread crumbs and anchovies. Grate peel from the lemon and squeeze half the juice, then stir peel and juice into the crumb mixture.
4. Cut the other half of the lemon into thin slices, cut the slices in half and set aside. Stir
1 tbsp (15 mL) oil and the piment d’Espelette into the crumb mixture.
5. Cut away stems of peppers and discard. Slice the peppers in half the long way and remove ribs and seeds. Stuff with equal amounts of the crumb mixture. Top with remaining basil and the lemon slices.
6. Divide the tomatoes among the pepper halves, placing them close together. Season with salt and pepper.
7. Arrange pepper halves in prepared pan. Drizzle with remaining oil and sprinkle with remaining herbs. (Peppers may be refrigerated for a few hours, then brought to room temperature for baking.)
8. With oven rack in the centre, preheat oven to 425 F (220 C). Bake peppers for 45-60 minutes, or until softened. Discard herbs from the tops of the peppers and serve.