Piedmont Roasted Bell Peppers

Piedmont Roasted Bell Peppers
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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

Directions:
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.

Servings: 4

Time preparation: 10 min.

Time total: 60 min.

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4.6 (1094 votes)

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