Charred Red Peppers with Anchovies

Charred Red Peppers with Anchovies
From Sizzle Sensational Barbecue Food

Prep time: 5 minutes
Cook time: 15 minutes
Serves 4-8

Ingredients:
4 red bell peppers
Mandarin infused olive oil (which I’m sure would be awesome, I just used really fruity olive oil)
8 oz/250g cherry tomatoes
4 cloves garlic, peeled & crushed
Handful of basil leaves (I ran out so I used 1 tbsp dried basil)
5 oz/150g feta cheese, crumbled
Salt & freshly ground pepper
8 anchovies in olive oil, drained
2 tbsp balsamic vinegar

Directions:
1. Halve peppers and remove seeds and soft membrane without disturbing the cores (hold the peppers together and keep filling from spilling out. Rub pepper halves all over with mandarin-infused olive oil.

2. In a bowl, mix together cherry tomatoes, garlic, basil, feta and a little salt and pepper. Spoon into peppers. Top each with an anchovy fillet and drizzle with a little balsamic vinegar and tiny bit more oil.

3. Cook peppers over medium heat on a double sheet of aluminum foil on a barbecue hot plate with the lid down for about 15 minutes or until the peppers and contents are hot and start to wilt a little and the bottom of the peppers start to char. If you have a top grill, flash peppers under it until crisp (or finish under an oven grill). Peppers can also be cooked in an oven 400°F/200°C for 15 minutes or until the feta has browned on top.