Recipe Of The Week: Roasted Red Peppers

Recipe Of The Week: Roasted Red Peppers

Posted by May Simpkin | 25 April 2017 | Food & Drink

As Spring is here, these vibrant stuffed red peppers are a perfect splash of colour to any meal. Packed with nutrients and flavour, these easy to prepare peppers are guaranteed to impress! Enjoy them with a roasted or grill meat/fish or as a meal on their own with some fresh crusty bread.

Making these Stuffed Red Peppers, you’ll need…

  • 4 large red peppers, halved lengthways and seeds removed, taking care to leave the green stalk
  • Handful of small cherry tomatoes for each half
  • 1 small clove garlic for each half
  • Fresh basil leaves
  • Olive oil
  • Salt & pepper to season

Here’s how…

Cut each pepper in half lengthways, taking care to half the stalk carefully.  Remove the seeds, again taking care not to remove the stalk.

Fill each pepper with halved cherry tomatoes, so that they are reasonably well packed.

Finely chop the garlic and scatter around a teaspoon into each pepper

Scatter with torn basil leaves and season with salt & pepper

Finally drizzle olive oil into each pepper half and arrange on a baking tray.

Bake in the oven for 45mins at 180 degrees until the edges are browned.

Arrange on a serving plate and be sure to include the juices which are full and flavour are perfect to “mop” with some fresh crusty bread!

Nutritional Nugget…

With the vibrant colour of these red peppers, you know you are packing in the nutrients; they are rich in vitamin C but also specifically it is a rich source of the antioxidant Lycopene, which is responsible for its rich red colour. As an antioxidant, the lycopene will help to fight free radicals which are created as a result of environmental stress factors, but it is also a key nutrient in protecting again prostate cancer in men. For more information on Lycopene, CLICK HERE.

May Simpkin is a BANT registered Nutritional Therapist with a Masters Science degree in Personalised Nutrition. She is an experienced clinician and Head of Wellbeing at Grace Belgravia, London., as well as Chair of the Continual Professional Committee at BANT, the British Association for Applied Nutrition and Nutritional Therapy . She is also registered with IFM, The Institute for Functional Medicine and a member of the RSM, The Royal Society of Medicine.

For more recipes visit: www.maysimpkin.com
Instagram: @maysimpkinnutrition 
Twitter: @MaySimpkin
Facebook: @MaySimpkinNutrition 

About The Author

May Simpkin

Qualified nutritionist May is passionate about the benefits of a healthy diet and lifestyle. Her no-nonsense approach focuses on realistic, practical and achievable advice to improve health and wellbeing.

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