This recipe is quite simply stunning -- it's hard to imagine how something so easily prepared can taste so good. It's a wonderful celebration of the Mediterranean and its colourful cuisine.
Yellow Bell Peppers
Extra-Virgin Olive Oil
Freshly Ground Black Pepper
Preheat oven to 350 degrees C (180 degrees C).
Yellow Bell Peppers (3)
in half and remove the seeds but leave the stalks intact.
Lay the pepper halves in a lightly oiled roasting tray. Peel
Garlic (3 cloves)
, slice them thinly, and divide the slices equally among the halved peppers.
in a bowl and pour boiling water over them. Leave them for 1 minute, then pop them into cold water to cool and let the skins shrink. Then cut the tomatoes in half or quarters. Add 3-4 halves to each pepper.
Season peppers with
Freshly Ground Black Pepper (to taste)
and sprinkle them with
Fresh Thyme (to taste)
and drizzle with
Extra-Virgin Olive Oil (2/3 cup)
Top each pepper with 2
Anchovy Fillets (8)
Place tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.
Transfer the cooked peppers to a serving dish and drizzle with all precious juices. Garnish with
Fresh Basil (to taste)
Nutrition Per Serving
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