remove the peppers from the oven. Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature. Top with basil leaves and serve.

Preheat the oven to 220C/200C Fan/Gas 7. Line two baking trays with baking paper. Put the pepper halves, cut-side down, on one baking tray. Roast for about 30 minutes, or until the skins are brown.

Preheat the oven to 180°C. Place the pepper halves on an oven-proof dish and bake for about 15-20 minutes. Meanwhile, heat the olive oil in a large pan over medium heat. Add the onion ...

97 red peppers, halved and deseeded garlic clove olive oil Juice 1 lemon Preheat oven to 200°C (180°C fan) mark 6. On a large baking tray, mix halved red peppers (see intro), garlic clove ...

Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick. Arrange the stuffed peppers in a large ...

Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle peppers and carrots with olive oil and season with salt and pepper. Roast, flipping once, until golden brown and tender, about 20 ...