peppers stuffed with rocket and olives

peperoni ripieni di rucola

for 6

3 large red Italian peppers

3 large yellow Italian peppers

200 g rocket

150 g pitted Niçoise olives

1 tablespoon finely chopped fresh flat-leaf parsley

1 small red chilli, seeded and finely chopped

extra virgin olive oil

olive oil

4 garlic cloves, peeled and cut into slivers

Maldon salt and freshly ground black pepper

1 tablespoon red wine vinegar

Preheat the oven to 180°C/350°F/Gas 4.

Place the olives in a bowl and stir in the parsley, red chilli and 4 tablespoons extra virgin olive oil. Let marinate while you prepare and cook the peppers.

Cut the peppers in half lengthways and remove and discard the white membrane and seeds. Place the pepper halves cut side up in a lightly oiled roasting tin. Place a few slivers of garlic into each half, season with salt and pepper and lightly drizzle with olive oil. Pour about 200 ml of water into the base of the roasting tin to prevent the peppers from sticking. Cover tightly with foil and bake in the preheated oven for half an hour. Remove from the oven, remove the foil and drizzle with a little more olive oil. Reduce the oven temperature to 120°C/250°F/Gas ½ and bake for a further 40 minutes or until the peppers are totally cooked.

Chop the rocket coarsely and dress with a mixture of the red wine vinegar and 4 tablespoons extra virgin olive oil. Stuff each pepper half with the rocket and spoon over the marinated olives.