Roasted peppers with anchovies and capers

roasted peppers

Based on the classically Italian “Peperoni rossi arrostiti” recipe, these grilled sweet peppers have a salty kick to them.

You will need:

  • 4 red peppers
  • 1 handful of capers in vinegar, drained
  • 1 clove of garlic, sliced
  • 8 anchovy fillets (in oil), drained
  • 8 basil leaves
  • 50ml extra-virgin olive oil


  1. Preheat the oven to 150°C.
  2. Cut the peppers in half lengthways, scooping out the cores and seeds.
  3. Season the insides with salt and pepper.
  4. Arrange the pepper halves cut side up on baking paper on a baking tray.
  5. Sprinkle over the capers, garlic, an anchovy fillet and a basil leaf to each half, and drizzle with olive oil, and bake for an hour.
  6. Serve warm.

roasted peppers

roasted peppers

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