Roasted peppers with tomatoes & anchovies

Roasted peppers with tomatoes & anchovies

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(21 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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21st Jun, 2018
I love this, like some others I was worried about including anchovy but I now mush them up really finely and pull out some of the bones along the way, I spread it inside the peppers and use cherry tomatoes (because they look pretty if you use different colours), it's so good with bread to mop up the juices, I could eat this whole recipe myself!
21st Nov, 2016
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.
20th May, 2016
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!
17th Aug, 2015
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
15th May, 2014
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..... :-)
7th Jan, 2014
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!!
29th Mar, 2013
Absolutely delicious!! Such a tasty little dish for almost no effort. Had this as a starter with some fresh bread - beautiful!!
18th Aug, 2012
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!
30th Jul, 2012
absolute yumminess! i made them at night and had them the next day with some crusty bread, mmmmmm
11th Jul, 2012
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!


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