Calamari Stuffed Roasted Peppers with Lemon Caper Sauce

Instructions

1. 1

   Preheat your oven to 220°C. Place the halved peppers cut-side up on a small baking tray, drizzle with a tiny spray of oil, and roast for 15 minutes until just softened and starting to char at the edges.

2. 2

   While the peppers roast, heat olive oil in a small pan over medium heat, add garlic and red pepper flakes, and cook for 60 seconds until fragrant.

3. 3

   Add the drained calamari to the pan and toss to coat in the garlic oil for 1 minute, then stir in the lemon zest, half the parsley, and the panko breadcrumbs — cook for another 2 minutes until the crumbs are lightly toasted.

4. 4

   Remove the pan from heat, squeeze in 15ml of lemon juice, season with salt and pepper, and stir to combine — this is your stuffing.

5. 5

   Pull the peppers from the oven and spoon the calamari mixture evenly into each pepper half, pressing it in gently.

6. 6

   Return the stuffed peppers to the oven for 5 minutes so the tops get golden.

7. 7

   While the peppers finish, return the same pan to medium-high heat, pour in the white wine and remaining 15ml lemon juice, and let it bubble for 2 minutes until reduced by half, then stir in the capers.

8. 8

   Plate two pepper halves per serving, spoon the lemon-caper pan sauce over the top, and scatter with the remaining fresh parsley.