Roast Mediterranean Peppers

1. 1

   Preheat the oven to 425F Slice each pepper in half lenthways, including the stalk and scoop out the seeds.

2. 2

   Place the pepper halves in a shallow ovenproof dish.

3. 3

   Quarter the tomatoes and divide among the 12 pepper halves.

4. 4

   Divide the anchovy fillets and garlic and pour a tablespoon of olive oil into each pepper half.

5. 5

   Season with freshly ground pepper.

6. 6

   Bake for half an hour then reduce the heat to 350F and bake for a further half an hour until the peppers have softened and are brown around the edges.

7. 7

   Serve the peppers warm from the oven with focaccia bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.