Roasted Peppers with Tomatoes & Anchovies

5 from 2 votes

This Mediterranean dish of Roasted Peppers with Tomatoes & Anchovies can be for breakfast, a side dish or an appetizer. You start by cutting red peppers in half, removing the seeds, and roasting them until they are tender and charred. Then you stuff them with tomatoes, garlic, rosemary, and anchovies, and sprinkle some olive oil and vinegar over them. Finally, bake the dish until the tomatoes are soft and the peppers are juicy.

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Prep Time 10

Cook Time 40

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

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.
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.
Cut the anchovies lengthwise into eight pieces.
Fill each pepper with two tomato halves, some garlic slices, a few small sprigs of rosemary and two anchovy pieces.
Pour some olive oil over them and roast for another 30 minutes until the tomatoes are soft and the peppers have juicy sauce inside.
Let them cool down and serve them warm or cold.

Notes

I used fresh homemade tomato sauce and it was da bomb