Poultry with Capsicums and Anchovy
Cheesy Stuffed Peppers Add a chunk of mozzarella to the pepper for the last 10 minutes
Preheat the oven to 220°C (200 fan) | 425°F | gas 7.
Sit the halved peppers in a roasting tin, then fill the cavities with tomatoes, tucking the anchovies underneath them and a good drizzle of oil. Roast in the oven for 30-40 minutes until the peppers are tender and collapsing.
Meanwhile roast the chicken alongside for the last 20 minutes, drizzled with oil and seasoned.
Heat the passata in a small pan with the garlic and season.
Serve the halved roasted peppers on a plate, slice the chicken and arrange alongside then spoon the sauce around.