How to make it: Yasmin Khan's roast red pepper with za'atar recipe

Inspired by cookbook author Yasmin Khan's travels in the Middle East, this recipe for stuffed peppers features a tangy, flavoursome filling

Monday, April 8, 2019,
By Yasmin Khan
Photographs By Matt Russell
Photograph by Matt Russell

This dish is inspired by my travels around the north of the West Bank, where I found local food co-operatives selling locally grown sun-dried tomatoes, olives and capers. These elements come together to create quick-to-make and flavoursome stuffing for roast red peppers.

Serves: 4 as part of a spread, or as a side dish
Takes: 45-55 mins

4 red peppers
2 garlic cloves, finely sliced
4 medium tomatoes, finely chopped
2 tbsp capers, rinsed and drained
30g pitted black olives, roughly chopped
2 tbsp za'atar (or substitute 1½ tbsp dried oregano plus ½ tsp sumac)
2 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
sea salt and freshly ground black pepper

1 Preheat the oven to 200C, fan 180C, gas 6. Cut the peppers in half, trim off any white pith and place them in a baking tray.
2 Mix the garlic, tomatoes, capers, olives, za'atar, vinegar and extra virgin olive oil together. Season with 1 tsp salt and ½ tsp pepper.
3 Stuff each pepper with a few spoonfuls of the filling, then cover the tray with foil. Bake for 20 mins, then remove the foil and bake for another 20-30 mins, until the peppers are completely soft and a little darkened around the edges.

Taken from Zaitoun, by Yasmin Khan (£26, Bloomsbury).

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