Roasted Peppers with Tomatoes and Anchovies
It's a 'quickie', a 'prepare ahead', or even a 'cook ahead' dish. It sparkles for lunch with a salad and some good bread to soak up the juices, or for a mid-week supper with some rice or couscous and a few green beans.
Inspired by Delia Smith
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 3 (but adapt to however many you want to serve) 1x
- Category: Dinner
- Method: Oven baked
- Cuisine: Western
Ingredients
Scale
- 3 red or yellow peppers
- 250g (8oz) cherry tomatoes, cut in half
- 1 clove garlic, finely chopped
- 6 anchovy fillets
- 6 dessertspoons olive oil
- a few basil leaves
- a roasting tray which will fit the pepper halves snugly in one layer
Instructions
- Preheat the oven to 200ºC/180ºC Fan/400ºF (gas mark 6).
- Carefully cut each of the peppers in half through the stalk and then carefully remove the seeds and pith from inside. Arrange the pepper halves, cut side up, in the roasting tray.
- Divide the tomato halves between the pepper halves and then do the same with the chopped garlic.
- Using a pair of scissors, snip one anchovy fillet into each pepper half.
- Add 1 dessertspoon of olive oil to each pepper half.
- Season with a little black pepper. The anchovies should ensure that adding salt is not necessary.
- Bake in the preheated oven for 30 mins or until soft and golden.
- Sprinkle with some ripped basil before serving hot or cold with all the delicious juices.
Keywords: healthy, quick, easy
