When the weather is skorchio I love to spend half an hour in the cool of the kitchen before the heat gets going – pottering round and preparing something nice for supper. This morning, I was going to make my tried and tested stuffed peppers recipe when I spotted some prosciutto in the fridge and decided to experiment with a variation on a theme.
Ingredients
- 6 red peppers halved and deseeded
- 6 generous slices of prosciutto
- 1 ball of buffalo mozzarella
- half a red onion roughly chopped
- tomatoes
- sprig of rosemary
- garlic
- black pepper
- XVOO
Method
- Preheat oven to 160’C
- Cut the peppers in half – I like to retain the stalks if I can.
- Line each cavity with a slice of prosciutto, leaving the ends hanging over the edge of the pepper on both sides (see pic below).
- Fill the middles of the peppers with chunks of onion, garlic, mozzarella, tomatoes and some rosemary leaves. (Basil is good too, or a sage leaf.)
- Drizzle the insides with olive oil and a twist of black pepper.
- Fold the sides of prosciutto in over the top of the filling, tucking the ends in to the sides. They look like babies in cribs now!
- Another drizzle of olive oil and black pepper on the top then place in a fan oven around 160’C for half an hour. Then turn the fan off and keep baking until the peppers look collapsed and wrinkled (the way I’ll feel later today) before taking them out of the oven to keep cool until you need them.
- Serve with a watercress and walnut salad dressed with balsamic vinegar and you have a delicious summer supper. Be careful not to lose all the delicious juices as you transfer them from roasting tin to plate!
Serves two as a main course, six as a starter.
The Power Recipes 