Red peppers stuffed with cherry tomatoes, anchovies and capers – Food & Home Magazine
This makes a lovely colourful starter. Serve it with fresh bread to mop up the juices.
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Ingredients
- 6 large ripe red bell peppers
- 60 – 72 cherry tomatoes
- 48 thin slices of garlic
- 12 anchovies
- 48 capers
- fresh origanum leaves
- 12 fresh basil leaves, plus extra to garnish
- olive oil
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