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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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Delisous
Delisous is food and film blog. Come Hungry!
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.
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
VIEW ALL
Calories
359
Fat
35.4 g
Protein
4.3 g
Carbs
11.4 g
Love This Recipe?
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Piedmont Roasted Peppers
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Delisous
Delisous is food and film blog. Come Hungry!
Cooking InstructionsHide images
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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