Roasted Yellow Bell Peppersa With Anchovies, Capers And Tomato – a delicious recipe with yellow bell peppers, anchovy, tomato, capers, extra virgin olive oil, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven in 180 Celsius or in 365 Fahrenheit.
2
Wash peppers and cut them following the 'natural' marking: each pepper usually cuts into three boat pieces.
3
Remove stem, seeds and white membrane and place them in a baking tray.
4
Fill each pepper 'boat' with one tomato slice, an anchovy fillet and 3-4 capers
5
Drizzle with the olive oil and add a tiny piece of butter in the middle of each pepper wedge.
6
Cover the tray bottom with water.
7
Put the tray in the middle of the oven and roast for 50-60 minutes.
8
It's ready when the peppers have kind of collapsed and their edges have some brown spots.
9
Remove tray from oven, arrange peppers on a plate and drizzle with 3-4 tablespoon tray juices.
10
Let the peppers cool in room temperatures for at least one hour.
2813
kcal
Calories
314
g
Fat
7
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 large yellow bell peppers, 12 anchovy fillets in olive oil, 1 medium tomato cut in thin slices, 2 tablespoons capers, and more.
Yes, Roasted Yellow Bell Peppersa With Anchovies, Capers And Tomato 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.
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