Roasted red peppers with herbs and anchovies

By • November 19, 2016 0 Comments

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Serves 6

  • 3 long red bell peppers cut in half lengthwise; seeds and membranes removed but do not to cut the stems off, or else the peppers won’t hold any of the oil mix.
  • 1/4 cup fresh basil sliced into very thin ribbons (chiffonade)
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped garlic (about 4 medium cloves)
  • 2 tablespoons capers coarsely chopped if large
  • 1.5 tablespoons anchovy (about 6) chopped
  • 2 tablespoons preserved lemon finely chopped (about ½ lemons, just skin)
  • 1 cup extra virgin olive oil
  • Black pepper freshly ground
  • 2 hot chillies thinly sliced optional but some heat recommended
  1. Preheat oven to 400 degrees.
  2. Arrange peppers on a baking sheet in a single layer.
  3. Mix together basil, chives, garlic, capers, anchovy, preserved lemon and olive oil, mix until combined.
  4. Put 1 tbsp of oil mixture in each pepper.
  5. Bake for 15-20 minutes.
  6. When peppers are ready sprinkle with black pepper and (if using) sliced hot peppers; or keep hot peppers on the side.
  7. Serve warm or room temperature with toasted crusty bread.
  8. You will have leftover oil and herb mix, serve on the side.

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