Roasted Peppers with Nectarines

Ingredients for Roasted Peppers with Nectarines

• 900g Anaheim chillies (about 9), halved, cored, cut lengthwise into 1" strips

• 900g green peppers (about 5), halved, cored, cut lengthwise into 1" strips

• 80ml extra-virgin olive oil

• 1/2 teaspoons kosher salt plus more for seasoning

• 1/2 teaspoons sugar

• 1/4 teaspoons ground coriander

• 1/4 teaspoons ground cumin

• Freshly ground black pepper

• 900g ripe nectarines (about 5)

• 1 tablespoon fresh lemon juice

• Ingredient info: Anaheim chillies, also known as California chillies, are available at many supermarkets and at Latin markets.

How to make Roasted Peppers with Nectarines

Preheat oven to 204°C. Toss chillies, peppers, oil, 1/2 teaspoons salt, sugar, coriander, and cumin in a large bowl. Season to taste with black pepper and toss to coat evenly. Arrange peppers in a single layer in a large roasting pan, overlapping as needed.

Roast until peppers are soft and edges begin to brown, about 1 hour. Transfer to a large bowl. Halve, pit, and slice nectarines; add to warm peppers. Add lemon juice and toss to combine. Season to taste with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.