Roasted peppers with tomatoes & anchovies

Roasted peppers with tomatoes & anchovies

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(19 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 tomatoes, halved



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

  • 2 garlic cloves, 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, questions and tips

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23rd May, 2012
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.
6th Aug, 2011
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.
26th Jun, 2011
Just the perfect summer starter or as part of a bbq
12th May, 2011
I added half a stoned green olive to each halved pepper.
12th May, 2011
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.
23rd Dec, 2010
Yummie! You HAVE to try this one. And don't be afraid to use just a little bit more anchovies and garlic :)
13th Oct, 2010
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?
5th May, 2010
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.
20th Sep, 2009
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.
18th Sep, 2009
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!!


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