Baked Peppers with Cherry Tomatoes

Capsicums stuffed with cherry tomatoes and a basil sauce.

Baked Peppers with Cherry Tomatoes

Tender. What a great name for a book. And what a book it is. Nigel Slater speaks so engagingly and comfortingly about his garden near Highbury Barn in London. He cooks my style of food – homely, so so simple, yet packing incredible flavours. Despite being British in style he loves to use Indian spices and experiment with flavour combinations.

When I say “British in style” I don’t want to conjure up images of old-fashioned British food like chip butties and steak and kidney pie. I do imply, though, that the food is cold weather food – root vegetables, cabbage, oven cooked food. For even a hot day in the UK does not pass muster as a summer day in Australia. Nigel would argue that some of his food is for the hotter seasons, but his recipes are not, say, like Bill Granger’s, built with the 30C – 45C degree heat of good ol’e Aussie summers where it is hot enough to cook a falafel on the sidewalk and everyone who is sane heads for the beach.

Having made myself clear about that, I love the food in this book. And yes, it does include dishes that will work in our summer too. Especially if cooked beforehand and perhaps served cold. I mean, who wants to turn on the oven when it is 43C outside and 30C inside?

There are some beauties in this book and I hope you get to at least browse through it in the bookstore or library.

Baked Peppers

Similar recipes include Grilled Peppers and Eggplant Salad, Roasted Red Pepper Salad, and Char Grilled Banana Chillies Stuffed with Tomatoes and Spices.

Please also browse our collection of capsicum recipes, and the Nigel Slater recipes we have tried. Of course there is also our extensive tomato recipe collection.

Baking Capsicums

I love this dish, so simple and yet so surprisingly flavoursome. It has joined our list of  “make and make and make again” dishes that take no time to prepare and can cook while other dishes are prepared, or verrryyy  laayyyyte on a hot hot evening to be used the next day for a picnic on the beach.

The original recipe stuffed the capsicums with tomatoes only, but I added a couple of extra ingredients.

Baked Peppers

Baked Peppers with Cherry Tomatoes for a Summer Picnic (or Lunch)

Source : inspired by Tender
Cuisine: Modern British, Italian in style
Prep time: 5 mins
Cooking time: 45 mins
Serves: 4 – 8 people, depending how you use it

4 large peppers
12 – 16 small or cherry tomatoes
150g or so of fetta
1 tspn dried herbs – rosemary, mint, etc or mixed eg an Italian herb mix (optional)
2 – 3 cloves garlic, peeled
black pepper
olive oil
a handful of basil leaves

Heat to oven to 200C.

Cut the peppers in half lengthwise and discard the seeds and any white pith/core. Put the peppers, cut side up, in a roasting tin or baking dish.

Cut the tomatoes into halves or quarters, depending on their size, and season with a little sea salt and black pepper. Not too much salt as the feta will add salt to the dish.

Divide the tomatoes between the peppers. Cut the feta into small cubes and distribute between the peppers and tuck in between the tomatoes. Sprinkle with the dried herbs, if using. Cut the garlic into large pieces and tuck into the peppers as well.

Drizzle some olive oil over the peppers and bake until the tomatoes and peppers are lusciously soft, about 45 minutes to an hour.

Blitz the basil leaves with about 70ml olive oil in a blender or use a mortar and pestle. Pour over and into the peppers.

Serve hot, warm or cold. You could even have them for breakfast. Enjoy!

Baked Peppers





28 thoughts on “Baked Peppers with Cherry Tomatoes”

  1. I have Tender, but hadn’t yet noticed this recipe Ganga. Plus I’m going on a picnic tomorrow, so this is perfect timing. What a lovely, summery dish it is. And I like your adjustments – a bit of fetta and garlic *never* goes astray.

    1. Hi Kathryn, the recipe is in the peppers section, along with one for peppers stuffed with Israeli couscous – those lovely balls of deliciousness.

      I think bocconcini would go well in the peppers instead of feta too.

      Last night I made them with organic peppers and tomatoes and just used garlic, tucking fresh rosemary sprigs in and around the peppers. Oh deliciousness!

  2. Oh, I made this last week and LOVED it! Well, the tomato-stuffed version from Tender, right at the beginning of the chapter. Don’t know how I missed this…It was my first venture into cooking from the book and am waiting for my photos to come back (ah, the waiting with film!!!).

    Beautiful images, Ganga and wow! what flavours. Hooray for summer (never thought I would ever say that, but things clearly change!).

    1. Yes, you are right Lucy – when I said “near the end” I was thinking of a baked aubergine dish that I made from the same book. I have corrected my comment to Kathryn.

      Isn’t it so wonderful and full of flavour! I can’t wait for your photos. Yes, film takes time (and costs money 😦 )

  3. Looks delish! I am such a fan of Nigel Slater´s, I made his white chocolate and cardamom mousse on Saturday and can highly recommend it (mine was topped with pistachios).

    1. Wow that sounds good captian. I don’t cook with eggs, so it is not one that I will try. But there are so many good things in Tender. I can’t wait for his second volume to be available.

  4. Awesome recipes!
    PS: I would like to one day build a documentary of world’s best food cities top ranked restaurants (I have just done this for Montreal). What would you consider as the top 10 of all restaurants in your area

    1. Not burnt at all, Spice Rack, perfectly cooked. To get the flavour of the tomatoes and capsicum it is good to let it caramelise a little.

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