Piedmontese Peppers


8-12 ripe plum tomatoes, or 300g baby plum tomatoes
4 red peppers, stalks left on (for decoration), cut lengthways in half, seeds removed
4 garlic cloves, sliced
Olive oil
Salt and freshly ground black pepper
8 large canned anchovies cut in half lengthways (or 2 tbsp salted capers)
small handful fresh basil


1. Preheat oven to 190C.
2. Blanch tomatoes in boiling water for 10 seconds, then plunge into cold water. Remove skins off the tomatoes.
3. Rub the pepper halves with olive oil. Crush the garlic and spread evenly inside each half.
4. Fill peppers with the tomatoes. Drizzle in olive oil and season with salt and pepper.
5. bake for 40 – 50 minutes, turning the heat down if the peppers are becoming scorched. They should be soft, juicy and nicely roasted.
6. When ready remove from oven, place 2 small anchovy fillets on each pepper, or 5 or 6 capers per pepper if making the vegetarian version. Drizzle in more olive oil and top with basil leaves.


Originally a recipe from the TV show The Good Cook with chef Simon Hopskinson. It explores mediterranean flavours and is a great side dish or entrée. The anchovy melts into the sweet tomato and pepper, giving it the salty kick it needs. Add salted capers instead of anchovies for the vegetarian version.


Friday, April 4, 2014 - 9:33am


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