Roasted Bell Peppers with Anchovies
A savory and flavorful dish that highlights the natural sweetness of roasted bell peppers, complemented by the rich taste of anchovies. Perfect as an appetizer or a side dish.
Nutrition
Calories: 120cal
Carbohydrate: 7g
Protein: 2g
Fat: 10g
Cholesterol: – -mg
Sodium: 450mg
Difficulty Level: easy
10 min Prep
25 min Cook
35 min Total
4 Servings
Ingredients
- 4 medium bell peppers (red, yellow, or orange)
- 2 tablespoons extra virgin olive oil
- 8 anchovy fillets, packed in oil, drained and chopped
- 1 tablespoon capers, rinsed and chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 1 lemon, cut into wedges, for serving
Instructions
- Preheat your oven to 450°F (232°C). This high temperature will ensure that the peppers roast quickly and develop a nice char, enhancing their natural sweetness.
- Wash the bell peppers thoroughly to remove any dirt. Using a sharp knife, cut each pepper in half lengthwise and remove the seeds and membranes. This makes them easier to eat and helps them roast evenly.
- Place the pepper halves cut side up on a baking sheet. Drizzle them with 2 tablespoons of olive oil. Use your hands to rub the oil over the peppers thoroughly, ensuring they are well-coated. Season them lightly with salt and pepper.
- Roast in the preheated oven for 20-25 minutes, or until the peppers are tender and have some charred spots. Rotate the baking sheet halfway through the cooking time for even roasting.
- While the peppers are roasting, combine the chopped anchovy fillets, capers, and minced garlic in a small bowl. This mixture will add a rich, savory flavor to the sweet roasted peppers.
- Once the peppers are done roasting, remove them from the oven and allow them to cool slightly. This will make them easier to handle.
- Spoon the anchovy mixture evenly into each pepper half. You may wish to use the back of the spoon to spread the mixture slightly.
- Sprinkle the chopped parsley over the filled peppers for a fresh herby finish. Serve while still warm with lemon wedges on the side, which can be squeezed over the top for added brightness.
