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.
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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.