Roasted peppers with tomatoes & anchovies

Roasted peppers with tomatoes & anchovies

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(17 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins


Serves 4
This vibrant dish has all the flavours of the Mediterranean for holiday dining at home

Nutrition and extra info


  • kcal162
  • fat11g
  • saturates1g
  • carbs13g
  • sugars12g
  • fibre3g
  • protein4g
  • salt1.44g
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  • 4 red peppers, halved and deseeded
  • 50g can anchovy in oil, drained



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 8 smallish tomato, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 garlic clove, thinly sliced
  • 2 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments (20)

alicambs's picture

This is absolutely delicious and I have now made it numerous times. I was initially somewhat dubious about the inclusion of anchovies as I detest them, but they really make this dish.

lizleicester's picture

I used red and yellow peppers which looked lovely. Realised I didn't have fresh tomatoes at the last minute so spooned a large tablespoon of tinned chopped tomatoes into each half pepper and added the anchovies, garlic and rosemary and amazingly the result was still absolutely delicious!

pfgpowell's picture

This is amazing and, more to the point, cribbed from Delia Smith (or she cribbed it from here. It doesn't matter either way as long as we get good recipes). However, it's important that the tomatoes are skinned before they are added to the red peppers with the garlic, anchovies and olive oil. And it is also important - I've made this several times and once was simply not very good - that the tomatoes, anchovies and garlic are given sufficient time to meld in the hot oven, to such and extent that you have no idea what the ingredients are (thus, possibly, forestalling all those idiots who immediately object 'oh, but I don't like anchovies'. Once 'melded' they will never know what they have just enjoyed so much).

cookingshirls's picture

OMG - this is just amazing! I've seen this done on tv several times and found it hard to believe something so simple could taste so incredible. So I read all of your comments first and then made it. I cooked 3 peppers and ate the whole lot for dinner! The next day I did it again with 4 peppers and ate half of it. I saved the rest for the next day, wrapping the dish with clingfilm to stop the juices evaporating. I had it for lunch the next day - I mopped up the last of the juices with some bread and snipped the peppers up with a scissors and had them in a salad with avocado and some pomegranate seeds for crunch. Fantastic recipe! I'm making it again today! Can't wait for lunch..... :-)

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

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

rhl500's picture

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

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

lizleicester's picture

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

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

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

Just the perfect summer starter or as part of a bbq

anmtop's picture

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

anmtop's picture

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

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

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

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

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

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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