Bell Peppers Baked with Olives and Onion Recipe

Ingredients

Serve 4-6

• 3 lb/1.5 kg red bell peppers, seeded, cored, and cut into large chunks

• 1 3/4 lb/800 g onions, thickly sliced

• 20 green olives, pitted

• 2 tbsp capers in salt, rinsed

• 6 tbsp extra-virgin olive oil

• salt to taste

• 1 tbsp finely chopped oregano

Method:

1. Preheat the oven to 400°F/200°C gas 6.

2. Place the bell peppers in a large baking dish. Sprinkle with the onions, olives, and capers. Drizzle with the oil and season with salt.

3. Bake for 25-30 minutes, or until the bell peppers are tender.

4. Sprinkle with the oregano and serve hot.