The BBC Good Food logo
Roasted peppers with tomatoes & anchovies

Roasted peppers with tomatoes & anchovies

By
Rating: 5 out of 5.26 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition:
HighlightNutrientUnit
kcal162
fat11g
saturates1g
carbs13g
sugars12g
fibre3g
protein4g
low insalt1.44g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
MAKE AHEAD
The best roasted peppers are always those left to sit in their own juices for a good while – overnight even – until the flesh gives in completely and the flavours mellow together

Goes well with

Recipe from Good Food magazine, September 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.26 ratings
Advertisement
Advertisement
Advertisement

Sponsored content