Roasted peppers with tomatoes & anchovies

Roasted peppers with tomatoes & anchovies

  • Rating: 5 out of 5.22 ratings
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  • 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
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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

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    Rating: 5 out of 5.22 ratings
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