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Roasted Peppers with Capers + Aioli Ingredients 2 medium red bell peppers 1 medium yellow bell pepper 1 medium brown onion 1 tbsp olive oil ½ loaf ciabatta 50 g sun dried tomatoes ¼ bunch basil ¼ bunch parsley 2 tbsp capers 1 tbsp red wine vinegar 1 clove garlic 1 large egg 125 ml olive oil 1 lemon 2 romano peppers 1 tbsp olive oil 20 g cress | Method- De-seed the bell peppers. Peel the onion. Slice the bell peppers and onion as thinly as possible. Put a frying pan over a medium heat and pour in the oil. Add the peppers and onions and fry gently for 45 minutes, seasoning with salt and pepper.
- Tear the ciabatta into a food processor with the sun-dried tomatoes, basil and parsley. Season with salt and blitz to a crumb. Tip the crumb into the pan with the peppers and onions. Add the capers and pour in the vinegar with 100ml of water. Cook for another minute, until the liquid evaporates.
- Peel and mince the garlic. Separate the egg and place the yolk into a mixing bowl with the garlic and whisk them together. Slowly drizzle in the oil, whisking constantly until the mixture thickens enough to hold its shape. Squeeze in a little lemon juice to taste. Season with salt and pepper and set aside for later.
- Preheat the oven to 220°C. Cut the Romano peppers in half lengthwise and scoop out the seeds. Transfer them to a baking tray, stuff them with the pepper and breadcrumb mix and drizzle with olive oil. Season well with salt and pepper and roast in the oven for 10-15 minutes.
- Serve the hot stuffed peppers with the aioli on the side and garnish with cress.
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