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Roasted Peppers with Tomatoes & Anchovies

Roasted Peppers with Tomatoes & Anchovies

5 from 2 votes
Roasted Peppers with Tomatoes & Anchovies is a simple Mediterranean dish that works as a light main, side, or appetizer. Sweet roasted red peppers are filled with tomatoes, garlic, rosemary, and anchovies, then baked until soft, juicy, and packed with flavor. Finished with olive oil and a touch of acidity, it’s rich, savory, and balanced — without tasting fishy.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Course: Breakfast, Side Dish, Snack
Cuisine: Italian
Calories: 118
Ingredients Equipment Method Notes

Ingredients
  

  • 4 red peppers halved and deseeded
  • 50 g can anchovy in oil drained
  • 8-12 cherry tomatoes halved
  • 2 garlic cloves thinly sliced
  • 2 rosemary sprigs
  • 2 Tbsp olive oil
  • Olives

Equipment

  • 1 Stainless Steel Kitchen Tongs
  • 1 Aluminum Commercial Baker's Half Sheet

Method
 

  1. Cut the peppers in half and remove the seeds. Drizzle some oil from the anchovy can over the peppers and place them on a large baking dish with the cut side facing up.
  2. Bake in a preheated oven at 160C/140C fan/gas 3 for 40 minutes, or until the peppers are tender but still hold their shape.
  3. Cut the anchovies lengthwise into eight pieces.
  4. Fill each pepper with two tomato halves, some garlic slices, a few small sprigs of rosemary and two anchovy pieces.
  5. Pour some olive oil over them and roast for another 30 minutes until the tomatoes are soft and the peppers have juicy sauce inside.
  6. Let them cool down and serve them warm or cold.

Notes

I used fresh homemade tomato sauce and it was da bomb