Piedmontese roast peppers
Slow-roasted peppers filled with tomatoes and garlic, finished with anchovies and basil, served at room temperature for a rich and savoury Mediterranean-style dish.
Updated : 30 January, 2026
Easy
About 45 min.
Ingredients
8
Tomato
4
Red bell pepper
4 clove
Garlic
5 tablespoon
Olive oil
to taste
Salt
to taste
Ground black pepper
8
Anchovy
small handful
Basil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 190°C.
Step 2
Pour boiling water over the plum tomatoes and leave for 10 seconds. Carefully lift them out and plunge into a bowl of cold water, then peel away the skins.
Step 3
Arrange the pepper halves cut-side up in an ovenproof dish, ideally one suitable for serving.
Step 4
Place the garlic inside the peppers, then nestle the tomatoes inside, pressing them in gently. Season with a small pinch of salt and a good grinding of black pepper. Drizzle over the olive oil and transfer the dish to the oven. Roast for 45 minutes to 1 hour, lowering the heat slightly if the peppers begin to scorch too much.
Step 5
Once the peppers are soft and slightly collapsed, remove them from the oven. Lay an anchovy in a criss-cross pattern over each pepper half, baste with the roasting juices, and leave to cool to room temperature.
Step 6
Finish with basil leaves and serve.
Author note
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