This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and was a wonderfully easy summer recipe that I’ll keep in my back pocket when I have a surplus of supper cherry tomatoes – often, since I can’t resist them – especially the pretty multicoloured ones – at farmers’ markets through the summer!
Oven-Charred Tomato-Stuffed Peppers is kind of like a vegetarian version of Petits Farcis (vegetables stuffed with sausage meat (known as la farce in France – you can buy this pre-seasoned at butcher shops) and herbs and spices, a dish that is popular in the south of France.
Here we’re stuffing bell peppers with halved cherry tomatoes – they sit on top of a mixture of seasoned breadcrumbs and anchovies (I used anchovy paste) and then the whole pan is baked for 45 minutes at 425˚F. Dorie has us slicing the garlic finely and adding it to the bottom of the baking dish but I minces mine and added it to the tomato mixture for some extra flavour.
This really couldn’t be simpler for a component for a hot summer evening supper (though it does involve turning on the oven) and we enjoyed the leftovers the following day mixed through some pan-fried gnocchi (I removed the breadcrumbs for that use though, they were pretty soggy after a day in the fridge and not needed in a gnocchi dish). You could also serve these at room temperature or even cold if you wanted to prepare them earlier in the day.
All-in-all, a perfect, easy summer dish that’s as flavourful as it is colourful! We’ll be making this one again!
Get the recipe for Dorie Greenspan’s Oven-charred tomato-stuffed peppers on page 39 of Everyday Dorie or here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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