Roasted Red Peppers With White Cheese

DIRECTIONS

STEP 1

Preheat the oven to 220ºC (200ºC with convection) or Gas Mark 6.

STEP 2

Place the peppers in a shallow baking dish and fill them with tomatoes, cheese, olives, pecans, garlic, chili pepper, and marjoram sprigs.

INGREDIENTS 

• 6 long red peppers (halved lengthwise and cleaned from seeds)
• 24 halved cherry tomatoes
• 180 g diced white brine cheese
• 4 tbsp. pitted black olives, sliced into rounds
• 40 g pecans (American walnuts)
• 2 cloves garlic, sliced thinly
• 1 tbsp. coarsely ground hot chili pepper
• Sprigs of fresh marjoram
• 5 tbsp. chili-infused olive oil
• 2 tbsp. Worcestershire sauce
• 1 tsp. dried marjoram
• Fresh basil leaves for garnish