Piedmontese peppers
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Prep Time
10 mins
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Cook Time
1 hr
Piedmontese peppers
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Delicious Piedmontese peppers (peppers stuffed with tomatoes and garlic and roasted. Topped off with anchovies and basil.
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Ingredients
- Red or yellow peppers – de-seeded and cut in half lengthways leave the stem on
- pinch Good sea salt flakes and pepper
- 1 clove of garlic per pepper finely sliced so 1/2 a clove per pepper half
- 4 – 6 cherry tomatoes per pepper half
- 3 - 4 tbsp good quality extra virgin olive oil
- 4 anchovies per half of the pepper drained
Instructions
- Preheat the oven to 190C. Pour boiling water over your tomatoes, allow to soak until the skin can easily be peeled off (about a minute). Peel them and set them aside.
- Cut the peppers in half and take out the pith and seeds. Simon recommends leaving the stalk on when you cut them in half as it holds them together. Place the peppers in a baking tray and line the bottom of each one with the garlic.
- Season with salt and pepper and fill the cavities as much as you can with the tomatoes, season again and pour over the olive oil (just under a tablespoon per pepper half). Bake for one hour.
- Once out of the oven place 2 anchovy fillets across the top in a cross shape and garnish with fresh basil leaves. These can either be served warm or cold.
Notes
- If you don't want to peel the tomatoes you can level the skin on. This dish is delicious either way.
- Use any leftovers in sandwiches or dished up on griddle fried bread.
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