Piedmont Roasted Peppers {Peppers stuffed with tomatoes, garlic and anchovies}

Roasted Peppers & Tomatoes Ingredients Labelled CFK

Piedmont Roasted Peppers Recipe: Roasted peppers stuffed with tomatoes, garlic and anchovies

Roasted Stuffed Peppers Out of the Oven!

Piedmont Roasted Peppers Recipe: Roasted peppers stuffed with tomatoes, garlic and anchovies

Juicy Roasted Peppers Stuffed with Garlic, Tomatoes and Anchovies

Salad Recipe for Piedmont Roasted Peppers with Tomatoes, Garlic & Anchovies

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It’s still summer! With succulent ripe peppers and tomatoes in abundant supply, this is the perfect summer dish for a light lunch or appetizer. They keep well in the fridge and can be made a day ahead. I’m not a huge anchovy fan but this combination works wonderfully together! I’ve been making this dish for over 20 years now and it’s one I never tire of enjoying!


  • Difficulty: Easy
  • Print

1 heavy 9″ x 9″ baking dish. I love this one here.

2 large red peppers (green are not suitable)
12 small grape tomatoes or 3 medium tomatoes
4 tinned anchovy fillets, drained
1 clove of garlic
4 Tbsp Italian extra virgin olive oil
Freshly milled black pepper

Pre-heat the oven to 350°F
Cut the peppers in half and remove the seeds – leave the stalks on so the peppers hold their shape better.
Oil the baking dish.
Put the tomatoes in a bowl and pour boiling water over them.
Leave them for 1 minute, then drain them and peel the skins off.
Slice the tomatoes into halves if using grape tomatoes or quarters if using medium ones.
Distribute them evenly, stuffing them lightly into the peppers.
Take one anchovy fillet per pepper torn into rough pieces and add to the tomatoes.
Peel and slice the garlic clove.
Divide the slices equally among the tomatoes and anchovies.
Drizzle some olive oil into each pepper.
Season with freshly milled pepper (but no salt because of the anchovies).
Place the dish on a high shelf in the oven for the peppers to roast for 40 to 45 minutes.
Transfer the cooked peppers to a serving dish, with all the juices poured over them.
These would be ideally served with my Focaccia bread recipe (here).

Adapted from Delia Smith’s Summer Collection.
If you’re not an anchovy lover, just leave them out and sprinkle with salt instead.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com


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