Ingredients
- 8 pointy red peppers
- 120g breadcrumbs
- 50ml extra virgin olive oil
- 100g mixed olives, stoned and chopped
- 1 tbsp capers, chopped
- Sprigs of thyme, picked and chopped
- Zest and juice of ½ orange
- Black pepper
- 200ml creme fraiche
- 3 tbsp sriracha
1 Set the oven to 185 degrees.
2 Cut the peppers in half lengthways and remove the seeds.
3 Mix the breadcrumbs with the olive oil, olives, capers, thyme, orange juice and zest and black pepper.
4 Put the peppers on a roasting tray cut side up and stuff the breadcrumbs into the cavities. Bake for 25-30 minutes, until crisp.
5 Mix the creme fraiche with the sriracha and serve alongside, so you can help yourself to as much as you want.
