Roast Mini Peppers with Houmous and Olives

Mini Peppers

Credit: Recipe: Sue Ashworth; Photography: Jonathan Short

Quick, easy and utterly delicious – the perfect canapés to share with friends. 

Serves: 6
Preparation time: 10min
Cooking time: 15min, plus cooling

  1. Preheat the oven to 190°C, Fan Oven 170°C, Gas Mark 5.
  2. Toss the peppers in the olive oil, then arrange them on a baking sheet, cut sides up. Roast for 10-15min, making sure they don’t get too soft. Cool.
  3. Fill each pepper half with 1tsp houmous. Top with olives, season with black pepper and garnish with parsley. Serve, drizzled with a few drops of olive oil.