- 4 large red, yellow or green peppers
- 3 tablespoons Carotino oil
- 300g/10.6 oz baby courgettes, sliced
- 4 small tomatoes, roughly chopped
- Fresh chopped oregano
- 1 onion, chopped
- 2 garlic cloves, crushed
- ½ teaspoon dried chilli flakes
- 2 tablespoons red wine vinegar
- 1 tablespoon capers, rinsed and drained
- Salt and pepper
Carefully cut the tops of off four peppers and save them for later. Deseed the peppers and brush the insides with a little Carotino oil, then add salt and pepper to season. Place the peppers with their tops on upright on a baking sheet, greased with Carotino oil, then cook for about 15 minutes until the peppers are tender and lightly browned.
Meanwhile, for the filling, heat a couple of tablespoons of Carotino oil in a large frying pan, then add the onion, frying over a low heat for around five minutes until soft. Add the garlic and chilli flakes and fry for a further two minutes. Throw in the sliced baby courgettes and fry for a minute longer before adding the tomatoes. Season with a little salt and pepper to taste and cook for around 8-10 minutes until the tomatoes have softened. Add most of the oregano, reserving a bit to sprinkle on top later. Stir well, and then add the red wine vinegar and capers. Add a little more seasoning, if desired, and fill the roasted peppers with the mixture. Return the peppers to the oven for another 15 minutes to cook at 200º C/400º F or Gas Mark 6. Sprinkle the remaining oregano over the filling, replace the tops of the peppers and serve.