Piedmontese Peppers | Roasted Peppers Stuffed with Tomatoes and Garlic

I fell in love with this recipe the moment I watched Simon Hopkinson make it on his television show The Good Cook. Slow-roasted red peppers stuffed with cherry tomatoes and garlic, finished with anchovies and basil. It has the kind of simplicity that makes you wonder why you do not make it more often, and the kind of flavour that makes you wish you had made more.

Piedmontese peppers have become one of my favourite things to make in summer when cherry tomatoes are at their absolute best. Sweet, collapsing, concentrated. The sort of dish that needs nothing more than good bread alongside it.

Where the recipe comes from

The dish originates from the Piedmont region of northern Italy and was first brought to wide attention in the English-speaking world by food writer Elizabeth David. Simon Hopkinson encountered it at The Walnut Tree Inn in Wales, put it on the menu at his celebrated London restaurant Bibendum, and later published it in his cookbook Roast Chicken and Other Stories, which was voted the most useful cookbook of all time in 2005 and remains one of my all-time favourites.

In the book, Hopkinson stuffs the peppers with a whole ripe tomato. On his television show, he used cherry tomatoes. I had a surplus of the latter and went that route, and I have never looked back. Cherry tomatoes break down beautifully and fill the cavity of the pepper with their jammy juices as they roast.

Why this recipe works

The genius of Piedmontese peppers lies in what happens in the oven during a long, slow cook. The pepper softens completely until it is almost melting. The tomatoes collapse and caramelise slightly at the edges. The garlic turns sweet and mellow.

In some recipes, the anchovies are added before cooking, and they sort of melt into the dish. I much prefer to have their punchy flavour added at the end. I simply cannot get enough of anchovies, and they are critical to this dish.

Serving suggestions

These are as good at room temperature as they are warm, which makes them an excellent choice for entertaining. Serve them on a large platter with good crusty bread to mop up the juices, alongside a simple green salad. They work beautifully as a starter, a light lunch, or as part of a spread of summer dishes at a braai or outdoor table.

Leftovers are excellent chopped through pasta, spread on toast with some torn mozzarella, or eaten straight from the container standing in front of the fridge, which I will not pretend I have not done.

I also have a version with feta and olives if you want to take the dish in a slightly different direction.

For more roasted vegetable sides and salads, visit my best vegetable side dish recipes.

FAQs for Piedmontese Peppers

What are Piedmontese peppers?

Piedmontese peppers are a classic Italian dish from the Piedmont region of northern Italy. Red peppers are halved, filled with tomatoes, garlic, and anchovy fillets, drizzled with olive oil, and slow-roasted in the oven until completely tender. The dish was popularised in the English-speaking world by Elizabeth David and later by Simon Hopkinson, who served them at his London restaurant Bibendum and published the recipe in his cookbook Roast Chicken and Other Stories.

Do you have to use anchovies in Piedmontese peppers?

The anchovies are traditional and add a depth of savoury flavour that is hard to replicate, but the dish works without them. If you are cooking for someone who does not eat anchovies or fish, simply leave them out. The peppers will still be delicious. You could add a few capers or a small pinch of flaky salt in their place for a similar savoury note.

Can you make Piedmontese peppers in advance?

Yes, and they are excellent made ahead. They keep well in the fridge for up to three days and taste even better the next day once the flavours have settled. Bring them back to room temperature before serving, or warm gently in the oven at 160°C / 320°F for 10 minutes.

What do you serve with Piedmontese peppers?

Good crusty bread is essential for mopping up the olive oil and tomato juices. Beyond that, they work as a starter on their own, as part of a summer spread alongside other salads and vegetables, or as a side dish with grilled meat, chicken or fish. A simple green salad alongside keeps the meal feeling fresh and light.

Can you use any colour pepper for this recipe?

Red peppers are traditional and give the best result. They are the sweetest variety and become particularly jammy and rich with long roasting. Yellow peppers also work well. Green peppers are too bitter and not suitable for this dish.

What tomatoes work best for Piedmontese peppers?

Cherry tomatoes are ideal because they fit neatly into the cavity of the pepper and break down beautifully during roasting. Ripe vine tomatoes, quartered, also work well and are more traditional to the original recipe. The most important thing is that your tomatoes are ripe and flavourful. This is a dish that shows up poor tomatoes immediately and rewards good ones generously.

Piedmontese Peppers Recipe (Roasted Peppers with Tomatoes and Garlic)

Simon Hopkinson's classic Piedmontese peppers recipe. Red peppers are slow-roasted with cherry tomatoes, and garlic until completely tender and jammy. Anchovies and fresh basil add a hit of flavour. Simple, stunning, and even better the next day.

Print Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr

Ingredients

• 4 large red peppers halved lengthwise through the stalk, seeds and membrane removed
• 250 grams / 9 oz cherry tomatoes halved, or 4 medium ripe tomatoes, quartered
• 4 to 8 anchovy fillets in oil one to two per pepper half
• 3 to 4 cloves garlic thinly sliced
• 4 to 6 Tbsp extra virgin olive oil
• Freshly ground black pepper
• A handful of fresh basil leaves to finish
• Flaky sea salt to taste (use sparingly given the saltiness of the anchovies)

Instructions

• Preheat your oven to 190°C / 375°F.
• Place the pepper halves cut-side up in a lightly oiled roasting tin. They should fit snugly enough to hold their shape but not be crammed in.
• Fill each pepper half with the cherry tomatoes or tomato quarters. Tuck the sliced garlic among the tomatoes.
• Drizzle generously with extra virgin olive oil, using about half to one tablespoon per pepper half. Season with freshly ground black pepper. Do not add salt yet as the anchovies are already salty.
• Roast for 50 minutes to 1 hour, until the peppers are completely tender and beginning to char slightly at the edges, and the tomatoes have collapsed and caramelised.
• Remove from the oven and allow to cool slightly. Transfer to a serving platter and pour over all the roasting juices from the tin. Place 2 anchovies over each pepper in a cross pattern and finish with fresh basil leaves and a pinch of flaky sea salt if needed.
• Serve warm or at room temperature with crusty bread.

Notes

Adapted from Simon Hopkinson’s Roast Chicken and Other Stories.

If you want to soften the anchovy flavour, add them before roasting.

Leftover Piedmontese peppers are delicious chopped through pasta, spread on toast with mozzarella, or served alongside grilled chicken or fish.

Storage: Airtight container in the fridge for up to 3 days. Freezing: Not recommended. The texture of the peppers changes significantly on thawing.

Author: Sam Linsell

A few other recipes you might like:

The best-whipped feta with roasted tomatoes & garlic

Stuffed red peppers with mince & rice

Roasted red peppers stuffed with cherry tomatoes, feta & olives

Roasted tomato, aubergine & red pepper pasta

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