Simple sweet little peppers a 5 year-old could assemble!
6 long red peppers (capsicums/bell peppers; in NZ you might find something like ‘King Sweeties’)
2 softish chorizo sausages, chopped (about 1½ cups chopped)
Finely grated zest 1 lemon
Salt and freshly ground black pepper
Freshly grated nutmeg to taste
12 cherry tomatoes, halved
Basil leaves, torn
Extra virgin olive oil for drizzling
1 Preheat oven to 180°C (350°F). Cut peppers in half down the length, cutting through the stalks; leave stalks intact as this will help hold the peppers together. Carefully remove seeds and seed membranes without piercing the pepper flesh. Transfer peppers to a large shallow baking dish lined with baking (parchment) paper.
2 Distribute chorizo among the peppers, scatter with lemon zest and season lightly with salt and pepper and a little grated nutmeg. Add tomatoes, placing them cut side up, and basil leaves. Drizzle with a little olive oil.
3 Bake peppers for about 20 minutes, or until the peppers have collapsed a little and started browning. Serve hottish, or at room temperature. See full menu here with Roasted Onions, Fried Cauliflower with Olives & Herbs, Potato & Eggplant Moussaka and Apple & Blackberry Pie Autumn Feast