Piedmont Roasted Peppers Recipes

PIEDMONT ROASTED BELL PEPPERS

Piedmont Roasted Bell Peppers image

This is so simple but so delishious. It fills the house with a wonderful aroma. A good focaccia loaf is essential to sop up the juices.

Provided by Allyoop

Categories European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 322.5, Fat 28.5, SaturatedFat 4.1, Cholesterol 6.8, Sodium 303.7, Carbohydrate 15.2, Fiber 4.8, Sugar 10.1, Protein 5.1

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