Roasted peppers with tomatoes & anchovies

Roasted peppers with tomatoes & anchovies

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(16 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 4

This vibrant dish has all the flavours of the Mediterranean for holiday dining at home

Nutrition and extra info

Nutrition info

Nutrition

kcalories
162
protein
4g
carbs
13g
fat
11g
saturates
1g
fibre
3g
sugar
12g
salt
1.44g

Ingredients

  • 4 red peppers, halved and deseeded
  • 50g can anchovies in oil, drained
  • 8 smallish tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 2 rosemary sprigs
  • 2 tbsp olive oil

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Method

  1. Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
  2. Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

Recipe from Good Food magazine, September 2009

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Comments

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rachmo7's picture

These are lovely and tasty. I used mini mixed peppers and cherry tomatoes, just assembled and left in the oven for about an hour...delicious and easy!!
Leftovers are great chopped and mixed through cous cous with feta...or in a Panini with mozzarella, worth making extra for...yum!!

nursenicola's picture
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Absolutely delicious!! Such a tasty little dish for almost no effort. Had this as a starter with some fresh bread - beautiful!!

rhl500's picture
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Lovely, possibly a bit longer in oven needed; maybe leave peppers in oven once you've switched it off. Delicious though. I'd use the full tin of anchovies rather than have some left!

rosyrous's picture
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absolute yumminess! i made them at night and had them the next day with some crusty bread, mmmmmm

lizleicester's picture
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Such an easy, delicious dish. Didn't put anchovies in all the peppers due to popular demand but they were missed - the flavours aren't fishy, just somehow enhanced. Culinary magic!

foodie64mum's picture
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A delicious accompaniment but not main-course material, even with bread to mop up the wonderful juices. It would be lovely as part of a summer buffet.

jane911's picture
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This is simple to make and delicious. I assemble and bake for 1 hour. Otherwise make exactly. I've made is a few times, I like the idea of adding chopped olives.

diane7liverpool's picture
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Just the perfect summer starter or as part of a bbq

anmtop's picture
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I added half a stoned green olive to each halved pepper.

anmtop's picture
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An excellent recipe: easy & tasty. I removed the stalks and seeds of four peppers, rinsed them out and, still wet, gave them about five minutes in the microwave. This reduced the recipe suggested oven time and saved fuel.

klappert's picture
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Yummie! You HAVE to try this one. And don't be afraid to use just a little bit more anchovies and garlic :)

maitken's picture

Can Jane or somebody at Good Food or any website user tell me why we have to roast twice? Is it not possible to assemble the pepper with the filling and then roast all at one time?

aku1903's picture
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This is a great recipe--I've made it quite a few times since I first saw it in the magazine and it's never failed to get envious comments from people at work when I have it for lunch! It tastes great the next day at room temperature. A lovely and easy light meal.

crazycanuck's picture
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I made this the other night and it was great. It was also great the next day as leftovers because the flavours developed even more overnight. It was well paired with the foccacia; and I also made baked parmesan courgettes from Olive magazine, June 2007. These went well together (and I had courgettes to use up from our vegetable garden). Give it a try, it's worth it--the anchovies add flavour, but are not overpowering.

howman's picture
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I've been making these for years, or a very similar version (uses basil) from Delia Smith's summer collection recipe book. Even simpler though as everything goes in the oven in one go - I'm not sure that the peppers need go be cooked on their own to begin with - maybe I'll give it a go for comparison. I great starter, veggie main, or as part of a buffet style meal. I've rated it 4 based on roasted red peppers are always delicious!!

mariannew's picture
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This is soooo good., and very easy - just roast in 2 stages, and leave it until you need it. I paired it with a dish of cod & watercress by Rick Stein in a much older GF, and they were perfect for a hot & relaxed summer evening with friends.

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