Piedmont Peppers

This is a classic recipe - one I originally thought Delia had devised (doh) - but which I have since learnt is a Piedmontese classic, written about in the 1950s by the rather amazing Elizabeth David. Recipe lineage aside, these roasted peppers with anchovies are absolutely delicious and in their special Mediterranean way are also terribly healthy and good for you...


  • Red, Orange or Yellow Peppers
  • Garlic
  • Anchovies
  • Pepper
  • Extra Virgin Olive Oil

Pre-heat the oven to 200˚c

Halve the Peppers and remove their seeds

Quarter some Tomatoes

Place in a roasting tray lined with foil (to save on washing up…)

Fill each half of Pepper with a clove of Garlic and a couple of Tomato quarters

Drizzle with Olive Oil and cover with foil… Roast for 45 mins

After 45 mins, take the foil off – add 1 or 2 anchovies to each Pepper and roast (not covered with foil) for another 30 mins at 150˚c

Serve with almost anything… Makes a good main course served with some Salad and homemade Bread, but is also a good side dish for Pasta, Pizza or grilled White Fish…

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