for 18 pieces

Peppers

3	red pepper
1	garlic clove

Filling

1	red onion
1 tbsp	olive oil
2 tbsp	sugar
5 tbsp	white balsamic vinegar

1 tbsp	pine nuts
1 tbsp	capers
1 tbsp	sultanas
1 sprig	flat-leaf parsley
1 sprig	peppermint
6 tbsp	breadcrumbs
1 tbsp	olive oil
1 tbsp	honey
¼ tsp	salt

How it's done

Peppers

Halve the peppers lengthwise, place cut side down on a baking tray lined with baking paper.

To roast

Approx. 15 mins. in the centre of an oven preheated to 230°C. Halve the garlic clove, place alongside the peppers, roast for a further 10 mins. until the pepper skin is charred and starts to bubble.

Carefully peel away the skin, cut lengthwise into thirds. Finely chop the garlic, set aside.

Filling

Finely chop the onion. Heat the oil in a frying pan. Add the onion and sauté for approx. 10 mins. Add the reserved garlic along with the sugar, sauté for approx. 2 mins. Add the balsamic, bring to the boil, remove the pan from the heat.

Coarsely chop the pine nuts. Drain the capers, finely chop the capers, sultanas, parsley and mint. Add to the onions along with the remaining ingredients, mix and leave to cool.

Rolls

Spread approx. 1½ tsp of filling on top of each strip of pepper, roll up and secure with toothpicks.

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