One of the simplest and yet tastiest recipes I know. Roasting brings out the sweetness of the peppers and produces the most delicious juices. A recipe this simple lets the ingredients speak for themselves. Choose a good olive oil and remember to serve with bread for mopping up all those fabulous juices.
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This is a recipe that I have made over and over again in one form or another. It has been adapted from a recipe that I found in Delia Smith’s Summer Collection cook book back in the 90’s and it still remains a favourite. It is a very simple recipe that shows the magic that can come about when you just let simple ingredients shine. Bell peppers can be a little bland but once roasted the sweetness of the peppers is intensified. The peppers are stuffed with tomatoes – Delia skins them. Personally I really don’t see the point of that additional step. They need little else except a little garlic, a few fresh herbs and a good glug of good quality Olive oil.
The anchovies adds a little saltiness to the dish, which compliments the sweeter flavours of the peppers and tomatoes. If you want a vegetarian variation they can just be left off. Season instead with a little flaked sea salt. I like the addition of just a touch of balsamic vinegar to the peppers. I often serve these peppers as a starter. They can be prepared ahead of time and then just need popping in the oven and roasting when required. The roasted peppers are delicious served straight from the oven or cooled to room temperature. They a make a great accompaniment to plain grilled meat or fish. You can add some mozzarella, ricotta, or goats cheese half way through the roasting time to turn them into a little more of a meal as I have done in the picture below .
Although a good summer recipe, I am happy to serve this dish throughout the year. In the summer I add torn basil leaves, in the winter a few fresh thyme leaves. I have a small bush of thyme in the garden making it a great all year round herb. Use red, yellow or orange peppers, Not green, in my opinion they don’t have the same natural sweetness, even when roasted.
Regular readers may notice I often use rapeseed oil. I particularly like using Hill Farm Oils because it is produced locally to my Cottage in Suffolk. It is cold pressed rapeseed oil (just like extra virgin olive oils) which means it has a good flavour, with a high smoke point and can be used in salad dressing as well as for cooking and frying. Being locally produced it also cuts down on food miles, so, it is my go to oil.
In addition I also have several bottles of olive oils in my cupboard because I like variety. There are some amazing tasting olive oils out there and I wouldn’t want to miss out on them. When cooking a mediterranean style dish like this I would use olive oil, as it will compliment the dish perfectly.
Choosing Olive oils
If you use olive oil it is important to remember that not all olive oil is suitable for all types of cooking. Olive oil has a low smoke point which means that when it is heated above a certain temperature it will start to break down and produce toxins. Extra virgin olive oil has a lower smoke point (temperature) than light olive oil. Jamies Italian has produced this useful guide which not only tells you what olive oil to use when, but also how to taste olive oil so you can choose the olive oils that you like the most.
Step By Step Roasted PeppersPrint Recipe
- 4 red peppers or 2 red and 2 yellow peppers
- 4 vine ripened tomatoes halved or quartered
- 2 cloves of garlic sliced
- 6 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 6 anchovy fillets chopped
- freshly ground black pepper
- fresh thyme or basil leaves
- Preheat the oven to 190℃ /170℃ fan/gas mark 5. Cut the peppers in half, cutting through the stems. Remove the core and seeds and place cut side up in a roasting tin.
- Divide the tomatoes and garlic equally between the pepper halves.
- Place the oil in a small bowl with the vinegar and anchovies. Season with pepper and whisk to combine with a fork. Spoon over the peppers.
- Scatter a fresh thyme leaves or torn basil leaves over the peppers and roast in the oven for 40 minutes.
- Serve with the juices spooned over and plenty of fresh bread for mopping the juices up.
I’ve linked this recipe up to