Piedmont Roasted Peppers

25 Sep

This recipe is just fantastic – it is so simple, healthy and delicious – I serve it as a starter quite often as it is light on the tummy,  or a lovely easy lunch during the week, where I make one whole pepper each and serve with a piece of crusty bread.  If I am dieting, I just go easy with the olive oil (a teaspoon will be fine).  The peppers here are fantastic, large and plentiful.

It is so easy to prepare and can just be popped in the oven an hour before you want to serve.

So, if you are making it as a starter you will only need one large red pepper between two – don’t try and make it with green peppers, they are much more bitter and it doesn’t work.

For 4 people as a starter

2 large crisp red peppers

3or 4 large ripe tomatoes

8 tinned anchovy fillets

Couple of cloves of garlic

Extra virgin olive oil

Black pepper

Small bunch of basil leaves

Pre heat your oven to gas 4, 180 c, 350 F

Cut the peppers in half, through the stalk and cut out the seeds.  Place in a roasting tin.

Skin the tomatoes by plunging them into boiling water and leave for 5 or so minutes.

Cut into quarter and stuff into the peppers.  Peel and slice the garlic and sprinkle over each pepper.  Snip a couple of anchovy fillets over and season with black pepper (no salt needed with the anchovies).  Put a good glug of oil over each pepper.

Put the roasting tin on a high shelf and roast for 50 or 60 minutes.

Serve straight from the oven with the juice spooned over with lots of crusty bread.

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One Response to “Piedmont Roasted Peppers”

  1. Janette Davies January 14, 2012 at 8:01 pm #

    Tried your pepper recipe tonight – really enjoyable, Just before it was due to come out of the oven I put goats cheese on top delish!!!

    Janette Davies

    p.s. Colin ate every bit of his. Think that says it all!!
    We’re still telling everyone what a fab time we had with you last year. Love to all xx

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