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Piedmont Roasted Bell Peppers

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Ingredients

Adjust Servings:
4 large red peppers, green is not suitable for this dish
4 medium tomatoes
8 anchovy fillets, drained and minced
8 tablespoons olive oil
2 garlic cloves
fresh ground black pepper

Nutritional information

322.5
Calories
256 g
Calories From Fat
28.5 g
Total Fat
4.1 g
Saturated Fat
6.8 mg
Cholesterol
303.7 mg
Sodium
15.2 g
Carbs
4.8 g
Dietary Fiber
10.1 g
Sugars
5.1 g
Protein
323g
Serving Size

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Piedmont Roasted Bell Peppers

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    Cuisine:

    This recipe received 5 stars from both my husband and myself. The directions mention the tomatoes being peeled but not the ingredients; I made sure to peel them. Also, I pressed (not sliced) one garlic clove into each pepper, so a little more than listed. I cooked it over an hour because we like the peppers soft. This turned out just delicious, not too salty. I will definitely make this again. Thanks for a wonderful side dish, Allyoop!

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Piedmont Roasted Bell Peppers, This is so simple but so delishious It fills the house with a wonderful aroma A good focaccia loaf is essential to sop up the juices , This recipe received 5 stars from both my husband and myself The directions mention the tomatoes being peeled but not the ingredients; I made sure to peel them Also, I pressed (not sliced) one garlic clove into each pepper, so a little more than listed I cooked it over an hour because we like the peppers soft This turned out just delicious, not too salty I will definitely make this again Thanks for a wonderful side dish, Allyoop!, One of my most favourite recipes ever – can’t remember where I first read it but my family demand it whenever I go home! It may not be obvious from Allyoop’s description, but the peppers need to be sliced vertically – that is from stem to base, not around the middle Also check after 40 mins as that’s all they take in my fan-forced oven Don’t worry about the anchovies – cut them up small and they cook down to a lovely salty savouriness – not fishy at all, in fact undtectable as anchovy (in the same way that unrepentant fish haters will happily eat worcestershire sauce) Don’t forget some good quality bread to mop up the lovely oily peppery juices – yum!


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    Steps

    1
    Done

    Cut the Peppers in Half and Remove Seeds and Ribs, but Leave the Stalks Intact For Presentation Purposes.

    2
    Done

    Place the Peppers in a Lighly Oiled Roasting Pan. (use a Good Solid Shallow Roasting Pan).

    3
    Done

    Cut the Peeled Tomatoes in Quarters and Place in Peppers.

    4
    Done

    Divide the Anchovies Among the 4 Peppers.

    5
    Done

    Thinly Slice Garlic and Divide Between the Peppers.

    6
    Done

    Drizzle the Olive Oil Onto Each Pepper.

    7
    Done

    Season With Freshly Ground Pepper. (no Salt).

    8
    Done

    Roast Peppers on the Highest Shelf of a 350 Degree Oven For 50 Minutes to 1 Hour.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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