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Chef Stickland’s Piedmontese Peppers
15th Sep 2022
Alex Stickland is a private chef who, though based in Los Angeles, has catered for pop-up dinners, private events and fundraisers all over the world, including Europe, the Caribbean, and the Americas. He has been a professional chef for the last fifteen years and has cooked in and consulted for some of the world’s most respected restaurants and hotels, as well as for celebrity clients. Here, he shares some of his favorite anti-inflammatory, Sturm-friendly recipes, all using responsibly sourced and organic ingredients to create healthy, nourishing and delicious dishes.
Ingredients
- 5 peeled plum tomatoes
- 5 red peppers
- 2 cloves of garlic
- ½ bunch of finely grated oregano
- ½ cup of olive oil
- Malden sea salt to taste
- Ground black pepper to tase
5 peeled plum tomatoes
5 red peppers
2 cloves of garlic
½ bunch of finely grated oregano
½ cup of olive oil
Malden sea salt to taste
Ground black pepper to tase
Method
Peel tomatoes, score a cross on the bottom of each one and remove the core carefully with a sharp knife. Blanch in boiling water for ten seconds and remove directly into ice water to shock the skin, then peel and set aside. Next, cut the peppers into halves and remove the seeds and any of the white pith. Mix garlic, olive oil, oregano, salt and pepper together to make a paste and place a little inside each pepper. Take the tomatoes, cut in half lengthways and insert into each pepper. Lay dressed peppers onto a parchment lined baking tray and bake for 20-30 mins at 370ºF until the peppers and tomatoes are cooked. Enjoy!
