Piedmont Roasted Bell Peppers
- Reviews 2
Ready In: 1 hr
Serves: 4
Ingredients
- 4 large red peppers, green is not suitable for this dish
- 4 medium tomatoes
- 8 anchovy fillets, drained and minced
- 8 tablespoons olive oil
- 2 garlic cloves
- fresh ground black pepper
Directions
- Cut the peppers in half and remove seeds and ribs, but leave the stalks intact for presentation purposes.
- Place the peppers in a lighly oiled roasting pan. (use a good solid shallow roasting pan).
- Cut the peeled tomatoes in quarters and place in peppers.
- Divide the anchovies among the 4 peppers.
- Thinly slice garlic and divide between the peppers.
- Drizzle the olive oil onto each pepper.
- Season with freshly ground pepper. (no salt).
- Roast peppers on the highest shelf of a 350 degree oven for 50 minutes to 1 hour.
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