Piedmont Peppers

1. 1

   Preheat oven to 350F (180C).

2. 2

   Lay peppers in prepared baking dish, cut-side up, in one layer.

3. 3

   Into each pepper cavity, place two pieces of tomato.

4. 4

   Sprinkle with chopped anchovies, making sure each pepper gets the equivalent of a whole anchovy fillet.

5. 5

   Evenly distribute the sliced garlic among the peppers.

6. 6

   Carefully pour the olive oil over the peppers.

7. 7

   Sprinkle with just a little bit of salt (because of anchovies) and lots of freshly ground black pepper.

8. 8

   Roast in the top half of preheated oven for 1 hour or until the peppers are tender.

9. 9

   Cool slightly.

10. 10

    Serve warm, garnished with parsley leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.