Roasted Red Peppers With Anchovies And Tomatoes

Name: Roasted Red Peppers With Anchovies And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 big sweet red peppers (or 1 red and 1 yellow) or 4 medium peppers; Olive oil; 2 cloves garlic, thinly sliced; 5 or 6 cherry or grape tomatoes, cut in half; 4 anchovy fillets, each one cut into 3 or 4 bits; 2 tablespoons salted capers, rinsed; About 1/4 cup fresh goat cheese (chevre); 6 pitted black olives, coarsely chopped (optional); Freshly ground black pepper; Chopped fresh basil leaves for garnish

Servings: persons

1
Preheat the oven to 375F.
2
Cut the peppers in half the long way and remove the seeds and inner white membranes, but leave some of the stem to keep each half intact.
3
Lightly oil a baking dish in which all the halves will fit comfortably in one layer and set the peppers in the dish, skin-side down.
4
Now add to the inside of each half: a few thin slices of garlic; 2 or 3 cherry or grape tomato halves, cut-side down; 3 or 4 bits of anchovy fillet; and a half dozen or so capers.
5
Add a dab of the goat cheese and some of the chopped olives, if using, but dont get too carried away.
6
Remember, simpler is always better in the kitchen.
7
Now top each pepper half with 1 or 2 teaspoons olive oil and several grinds of black pepper.
8
No salt, because the anchovies and capers will take care of that.
9
Slide the dish into the oven and let the peppers roast for 40 to 50 minutes, until they are tender all the way through and the edges are brown.
10
Remove and serve immediately, or set aside and serve later at room temperature.
11
They make a great addition to a meze or buffet table, although theyre hard to eat standing up.
12
For an extra touch, sprinkle some chopped fresh basil over each half just before serving.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 big sweet red peppers (or 1 red and 1 yellow) or 4 medium peppers, Olive oil, 2 cloves garlic, thinly sliced, 5 or 6 cherry or grape tomatoes, cut in half, and more.

Yes, Roasted Red Peppers With Anchovies And Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!