Roasted red peppers with herbs and anchovies
November 19, 2016
Photo by anka
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.
fresh basil sliced into very thin ribbons (chiffonade)
chopped garlic (about 4 medium cloves)
capers coarsely chopped if large
anchovy (about 6) chopped
preserved lemon finely chopped (about ½ lemons, just skin)
extra virgin olive oil
Black pepper freshly ground
hot chillies thinly sliced optional but some heat recommended
In This Recipe
Preheat oven to 400 F.
Arrange peppers on a baking sheet in a single layer.
Mix together basil, chives, garlic, capers, anchovy, preserved lemon and olive oil, mix until combined.
Put 1 tbsp of oil mixture in each pepper.
Bake for 15-20 minutes.
When peppers are ready to sprinkle with black pepper and (if using) sliced hot peppers; or keep hot peppers on the side.
Serve warm or room temperature with toasted crusty bread.
You will have leftover oil and herb mix, serve on the side.
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