[Glorious Food and Wine is currently touring Bourgogne. In the meantime an autumnal recipe initially published here in August 2006.]
Summer/autumn is the season of peppers. Green, yellow, red, orange, small and fat, long and thin, all the shapes and sizes. I like the crisp texture of bell peppers, and their versatility. Usually they make a great snack, served with some cheese (usually feta) and bread. But then again they are delicious stuffed.
As peppers were the only vegetable in the house, I decided to go ahead and prepare a simplified version of stuffed peppers. The filling reflects very much what was available in the house: garlic, haloumi cheese and anchovies.
Cut the peppers in half, seed them.
Drizzle with olive oil, season with salt and pepper.
Place in the oven for 10min.
Add the cheese, anchovies (or filling of choice).
Place back in the oven till cooked.
Serve as a side dish or on their own.