Roasted peppers with tomatoes & anchovies

Latest comments and suggestions

• Marianne

  23 August 2009

  Marianne rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• how

  18 September 2009

  how rated and commented on this recipe

  

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Crazy Canuck

  20 September 2009

  Crazy Canuck rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katiekoo

  18 February 2010

  Katiekoo rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• barney123

  18 March 2010

  barney123 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Aku

  05 May 2010

  Aku rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mosan

  13 October 2010

  mosan commented on this recipe

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pieter

  23 December 2010

  Pieter rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• antop

  12 May 2011

  antop commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• antop

  12 May 2011

  antop commented on this recipe

  I added half a stoned green olive to each halved pepper.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• antop

  12 May 2011

  antop rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• diane7liverpool

  26 June 2011

  diane7liverpool rated and commented on this recipe

  

  Just the perfect summer starter or as part of a bbq

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Janer

  06 August 2011

  Janer rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Foodie Mum

  23 May 2012

  Foodie Mum rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lizleicester

  11 July 2012

  lizleicester rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rosy

  30 July 2012

  rosy rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RoLo

  18 August 2012

  RoLo rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Neringa

  28 December 2012

  Neringa rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicola

  29 March 2013

  Nicola rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/12355/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 1 hr 10 mins

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

162 kcalories, protein 4g, carbohydrate 13g, fat 11 g, saturated fat 1g, fibre 3g, sugar 12g, salt 1.44 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.