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
- bell pepper leave the stem on, red or yellow, de-seeded and cut in half lengthways
- pinch sea salt flakes, good
- pinch black pepper flakes, good
- 1 clove garlic so 1/2 a clove per pepper half, finely sliced, per pepper
- 4 cherry tomato 6 per pepper half
- 3 - 4 tbsp olive oil good quality, extra virgin
- 4 anchovy drained, per half of the pepper
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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