roasted peppers in a roasting tin. Recipes Made Easy

Roasted Peppers

Roasted peppers made easy is a versatile dish, that can be prepared ahead of time. It is ideal for a light meal or starter.
Course Starter or light meal
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 255kcal
Author Jacqueline Bellefontaine


  • 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.


Serving: 2pepper halves | Calories: 255kcal | Carbohydrates: 12g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 18mg | Potassium: 565mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4750IU | Vitamin C: 169.3mg | Calcium: 32mg | Iron: 1.2mg