Wash and slice each Pepper in half
Remove all the seeds etc – and put each skin side down in a roasting dish (lining with greaseproof paper is hugely extravagant, but massively saves on washing up)
In each Pepper, place a couple of goodies… a clove or two of Garlic; a little fresh Chilli; a Chilli or mini-Pepper; a couple of halves of Cherry Tomato. Don’t put too much in, but put enough in to be interesting…
Drizzle with some Extra Virgin Olive Oil and then a little Salt
Roast at 190˚c or so for around an hour, covered with foil. After an hour, you might want to take the foil off for another 20 mins or so – but keep an eye on them
You’re after squashy Peppers that are sweet and delicious served with all sorts of things…
They are also very delicious cold the next day, chopped up and kind of served like a Salsa or Pepper Relish?!