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SideChef
Recipes
Dairy-Free
Piedmont Roasted Peppers
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8 INGREDIENTS • 8 STEPS • 1HR 10MINS

Piedmont Roasted Peppers

Recipe

4.5

2 ratings
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.
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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.
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Delisous
Delisous is food and film blog. Come Hungry!

1HR 10MINS

Total Time

$2.88

Cost Per Serving

Ingredients

Servings
4
us / metric
Yellow Bell Pepper
3
Yellow Bell Peppers
Tomato
6
Medium Tomatoes
Anchovy Fillets
8
Anchovy Fillets
Garlic
3 cloves
Garlic
Extra-Virgin Olive Oil
2/3 cup
Extra-Virgin Olive Oil
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Fresh Basil
to taste
Fresh Basil
Fresh Thyme
to taste
Fresh Thyme

Nutrition Per Serving

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Calories
359
Fat
35.4 g
Protein
4.3 g
Carbs
11.4 g
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author_avatar
Delisous
Delisous is food and film blog. Come Hungry!

Cooking Instructions

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step 1
Preheat oven to 350 degrees C (180 degrees C).
step 2
Cut the Yellow Bell Peppers (3) in half and remove the seeds but leave the stalks intact.
step 2 Cut the Yellow Bell Peppers (3) in half and remove the seeds but leave the stalks intact.
step 3
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.
step 3 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.
step 4
Put Tomatoes (6) 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.
step 4 Put Tomatoes (6) 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.
step 5
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).
step 6
Top each pepper with 2 Anchovy Fillets (8) each.
step 6 Top each pepper with 2 Anchovy Fillets (8) each.
step 7
Place tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.
step 7 Place tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.
step 8
Transfer the cooked peppers to a serving dish and drizzle with all precious juices. Garnish with Fresh Basil (to taste). Enjoy!
step 8 Transfer the cooked peppers to a serving dish and drizzle with all precious juices. Garnish with Fresh Basil (to taste). Enjoy!

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Tags

Dairy-Free
Gluten-Free
Lunch
Date Night
Snack
Healthy
Shellfish-Free
Dinner
Mediterranean
Side Dish
Vegetables
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