How many servings does this recipe make?

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

What ingredients do I need for Roasted Red Peppers With Herbs And Anchovies?

You need 10 ingredients. The key ingredients include: 3 long red bell peppers cut in half lengthwise; seeds and membranes removed but do not to cut the stems off, or else the peppers won't hold any of the oil mix., 1/4 cup fresh basil sliced into very thin ribbons (chiffonade), 2 tablespoons chopped chives, 2 tablespoons chopped garlic (about 4 medium cloves), and more.

Is Roasted Red Peppers With Herbs And Anchovies suitable as general?

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

How do I store leftover Roasted Red Peppers With Herbs And Anchovies?

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

Roasted Red Peppers With Herbs And Anchovies Recipe

Name: Roasted Red Peppers With Herbs And Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 long red bell peppers cut in half lengthwise; seeds and membranes removed but do not to cut the stems off, or else the peppers won't hold any of the oil mix.; 1/4 cup fresh basil sliced into very thin ribbons (chiffonade); 2 tablespoons chopped chives; 2 tablespoons chopped garlic (about 4 medium cloves); 2 tablespoons capers coarsely chopped if large; 1.5 tablespoons anchovy (about 6) chopped; 2 tablespoons preserved lemon finely chopped (about 1/2 lemons, just skin); 1 cup extra virgin olive oil; Black pepper freshly ground; 2 hot chillies thinly sliced optional but some heat recommended

Try this homemade Roasted Red Peppers With Herbs And Anchovies recipe the whole family will love. Made with long red bell peppers, fresh basil, chives a…

This Roasted Red Peppers With Herbs And Anchovies relies on simple, everyday ingredients such as chopped chives, anchovy (about 6) chopped, extra virgin olive oil and black pepper freshly ground. It comes together quickly and makes 4 servings, at about 570 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

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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Roasted Red Peppers With Herbs And Anchovies

Tips for the best results

Variations & substitutions

My Personal Notes

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