Roasted Yellow Bell Peppersa With Anchovies, Capers And Tomato

1. 1

   Preheat oven in 180 Celsius or in 365 Fahrenheit.

2. 2

   Wash peppers and cut them following the 'natural' marking: each pepper usually cuts into three boat pieces.

3. 3

   Remove stem, seeds and white membrane and place them in a baking tray.

4. 4

   Fill each pepper 'boat' with one tomato slice, an anchovy fillet and 3-4 capers

5. 5

   Drizzle with the olive oil and add a tiny piece of butter in the middle of each pepper wedge.

6. 6

   Cover the tray bottom with water.

7. 7

   Put the tray in the middle of the oven and roast for 50-60 minutes.

8. 8

   It's ready when the peppers have kind of collapsed and their edges have some brown spots.

9. 9

   Remove tray from oven, arrange peppers on a plate and drizzle with 3-4 tablespoon tray juices.

10. 10

    Let the peppers cool in room temperatures for at least one hour.

* Per serving · 4 servings · Values may vary.