Slow-Cooked and Stuffed Baby Bell Chile Peppers

Instructions

1. 1

   Halve the chilli’s, remove the seeds and then wash in cold water. Then drain.

2. 2

   Tightly pack into a large earthenware dish and cover with the olive oil then place in the oven at 325 for about 45 minutes until tender.

3. 3

   Carefully remove the dish from the oven and leave to cool.

4. 4

   Take the chilli’s out of the dish. Pour the olive oil back into the bottle.

5. 5

   Finely chop the rocket, parsley and capers.

6. 6

   Roughly chop anchovies and then mix everything up in a bowl with balsamic vinegar.

7. 7

   Season with salt and pepper.

8. 8

   Stuff this filling into your bell peppers (cherry peppers) and serve on a plate as tapas.