Roasted Red Peppers with Anchovies

1. 1

   Roast bell peppers directly over the flame of a gas burner, turning with tongs, until blackened all over.

2. 2

   (Alternately, roast peppers under the broiler, turning, until skin has charred.)

3. 3

   Transfer peppers to a large bowl, and cover with plastic wrap.

4. 4

   Let steam about 15 minutes.

5. 5

   Using paper towels, rub off skins; remove stems, ribs, and seeds.

6. 6

   Cut each pepper lengthwise into 8 strips.

7. 7

   Transfer to a small nonreactive (glass or ceramic) bowl.

8. 8

   Add garlic and 1 tablespoon oil to peppers; let marinate at least 1 hour (or up to 2 days in the refrigerator, covered tightly).

9. 9

   To serve, arrange peppers on a platter, and top each strip with an anchovy quarter.

10. 10

    Sprinkle with crushed red pepper flakes, if desired, and drizzle with remaining teaspoon oil, dividing evenly.

11. 11

    (Per serving)

12. 12

    Calories: 67

13. 13

    Saturated Fat: 1g

14. 14

    Unsaturated Fat: 4g

15. 15

    Cholesterol: 3mg

16. 16

    Carbohydrates: 4g

17. 17

    Protein: 2g

18. 18

    Sodium: 149mg

19. 19

    Fiber: 1g

* Per serving · 4 servings · Values may vary.

No additional tips available.