‘Puttanesca Peppers’ - my go-to Italian roasted peppers recipe
Sweet, charred roasted peppers filled with anchovy, garlic, chilli and basil infused olive oil.
Servings: 6 pepper halves
Ingredients
- 3 large bell peppers any colour but green
- 6 cherry tomatoes
- 6 basil leaves
- 6 anchovy fillets
- 2 cloves of garlic thinly sliced
- 2 birdseye chillies* thinly sliced
- A small handful of capers
- 6 tbsp (90 ml) olive oil
- Freshly ground black pepper
Instructions
- Preheat the oven to 200℃/gas mark 6/180℃ fan
- Slice the peppers in half lengthways straight through the central green stem, leaving two halves, each with a portion of the stem. Using a small knife, carefully remove any white pith and seeds without piercing or cutting the pepper itself (you want the pepper halves to be intact so that they hold the oil). For guidance, see the photo my prepared pepper half in
cooking notes. - Place the pepper halves openside up in a single layer on a baking
tray and divide the remaining ingredients equally between the pepper cavities. Per pepper = 1 anchovy fillet, 1 basil leaf, a few slices of garlic and chilli, a few capers, 1 tablespoon (15ml) of olive oil and a crack of black pepper. - Place the peppers in the pre-heated oven and roast for 35-45 minutes, or until soft and slightly charred around the edges.
- The peppers can be eaten straight away or kept covered in the fridge for up to a week.
Notes
*I find that this gives a subtle but pleasant heat to the peppers, and particularly the oil within them. If you really can’t stand spice then you could always switch to less spicy chillies or omit entirely.