Piedmont Roasted Bell Peppers

Recipe by Allyoop

This is so simple but so delishious. It fills the house with a wonderful aroma. A good focaccia loaf is essential to sop up the juices.

Top Review by Garlic Chick

This recipe received 5 stars from both my husband and myself. The directions mention the tomatoes being peeled but not the ingredients; I made sure to peel them. Also, I pressed (not sliced) one garlic clove into each pepper, so a little more than listed. I cooked it over an hour because we like the peppers soft. This turned out just delicious, not too salty. I will definitely make this again. Thanks for a wonderful side dish, Allyoop!

Ingredients Nutrition


  1. Cut the peppers in half and remove seeds and ribs, but leave the stalks intact for presentation purposes.
  2. Place the peppers in a lighly oiled roasting pan. (use a good solid shallow roasting pan).
  3. Cut the peeled tomatoes in quarters and place in peppers.
  4. Divide the anchovies among the 4 peppers.
  5. Thinly slice garlic and divide between the peppers.
  6. Drizzle the olive oil onto each pepper.
  7. Season with freshly ground pepper. (no salt).
  8. Roast peppers on the highest shelf of a 350 degree oven for 50 minutes to 1 hour.

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