Stuffed, Roasted Peppers in the Piedmont Style {gluten-free, vegan}

Stuffed, Roasted Peppers in the Piedmont Style {gluten-free, vegan}

I have a new favorite blog. You should check it out.

www.racheleats.wordpress.com

Rachel combines British wit with the charming simplicity of traditional Italian food.  I love her unfussy approach. Who needs a fancy, staged backdrop when your broccoli looks like this? And your soups look like this? She has inspired quite a lot of cooking the past two weeks. Not to mention the time I’ve spent stalking her blog reading and re-reading every post.

I made her Piedmontese Peppers the other night and they were one of the single most amazing food pairings I’ve ever had, beautiful to the eye and rich for being so simple, a perfectly executed combination. I had to make them again to share.

Those Italians, they’ve been doing this food thing a long time.

Stuffed, Roasted Peppers in the Piedmont Style {gluten-free, vegan}

PIEDMONTESE PEPPERS
These would make a wonderful appetizer, especially served alongside good salami and olives!

4 bell peppers, a mix of red and yellow (about 1 per person)
1 pint of cherry tomatoes, halved horizontally
4 cloves of garlic, thinly sliced
extra virgin olive oil
salt & pepper

  1. Preheat oven to 425 degrees.
  2. Half the peppers top to bottom. Using a paring knife, remove the white pith and seeds, leaving the green stem in place.
  3. Sprinkle a few slices of garlic into each pepper half.
  4. Drizzle the inside of each pepper with a bit of olive oil and then top with a dash of salt and pepper.
  5. Place 3 – 5 cherry tomato halves cut side up in each pepper.
  6. Transfer stuffed peppers to baking sheet and roast at 425 for 30 minutes.
  7. Turn oven down and continue to roast at 350 for another hour until tender and slightly charred.