Mediterranean baked peppers

This is a go-to recipe, mainly for the warmer months as a light lunch, starter or even as a side dish to a roast chicken or some fish. As the peppers are roasted they become soft and juicy and their natural sweetness becomes more intense. You can be very flexible with your filling depending on what you’ve got already or what favours everyone fancies. I quite like to set up a pick ‘n’ mix station and get people to fill their own before baking.