Roast Red Peppers with Olives and Capers

by Yasmin Khan, featured in Zaitoun: Recipes and Stories from the Palestinian Kitchen

Published by Bloomsbury Publishing

Introduction

Wild capers grow throughout the Palestinian territories and in recent years there has been a resurgence, driven by Palestinian chefs, to encourage the use of them. I've taken their lead with this dish, which is inspired by my travels around the north of the West Bank, where I found local food co-operatives selling locally grown sun-dried tomatoes, olives and capers. These elements come together in a quick and flavoursome stuffing for roast red peppers.

As featured in

Zaitoun: Recipes and Stories from the Palestinian Kitchen

Image of Yasmin Khan's Roast Red Peppers with Olives and Capers — Photo by Matt Russell

Ingredients

Serves: 4 as part of a spread, or as a side dish

4 red peppers
2 cloves of garlic (finely sliced)
4 medium tomatoes (finely chopped)
2 tablespoons capers (rinsed and drained)
30 grams pitted black olives (roughly chopped)
2 tablespoons zaatar (or substitute 1½ tablespoons dried oregano plus ½ teaspoon sumac)
2 tablespoons apple cider vinegar
4 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper

Method

Roast Red Peppers with Olives and Capers is a guest recipe by Yasmin Khan so we are not able to answer questions regarding this recipe

Preheat the oven to 200°C/fan 180°C/Gas 6.
Cut the peppers in half, trim off any white pith and place them in a baking tray.
Mix the garlic, tomatoes, capers, olives, za'atar, vinegar and extra virgin olive oil together. Season with 1 teaspoon salt and ½ teaspoon pepper.
Stuff each pepper with a few spoonfuls of the filling, then cover the tray with foil.
Bake for 20 minutes, then remove the foil and bake for another 20-30 minutes, until the peppers are completely soft and a little darkened around the edges.