The roasted peppers with anchovies are a very tasty side dish, they can also be served as an appetizer. Once cooked, the anchovies melt thanks to the water released by the peppers and together, they create a really appetizing cream. The olive provides the final touch.
It is a simple, quick recipe and requires very few ingredients, accessible to everyone.
Playing in the kitchen with vegetables is my passion. I am always looking for new combinations until I find the best ones.
Peppers are rich in water, making them suitable for the summer season as they replenish liquids, and they contain many minerals. They are diuretic and rich in vitamin C; believe it or not, the percentage of vitamin C is four times greater than that contained in citrus fruits, and they also contain vitamin A.
Always pair yellow and red peppers together. The red one has a sweeter taste, while the yellow one is slightly more tart but has a higher concentration of antioxidants.
To complete the dish, serve them with olive crackers or with canestrelli.
Let’s take a look at the recipe now.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 peppers
- 2 red peppers
- 16 anchovy fillets
- 16 Taggiasca olives
- to taste extra virgin olive oil
Tools
- 1 Knife
- 1 Baking tray
- Parchment paper
Steps
To make the roasted peppers, first, wash them well under running water. Cut the pepper in half with a knife and remove the seeds. Divide each pepper into 4 equal parts and lay them on a baking tray lined with parchment paper. Add a rolled anchovy to each portion and place a Taggiasca olive in the center. Do not add salt, as the anchovy is already salty and gives the right flavor.
Bake in the oven at 392°F (200°C) for about 30 minutes; the cooking time depends on the size of the peppers. They are ready when they are browned.
At the end of cooking, add a drizzle of extra virgin olive oil and serve.
Storage and Notes
Roasted peppers can be stored in the fridge for 2 days. In summer, they are also excellent cold. In the cold season, it’s better to reheat them.
Roasted peppers can be stored in the fridge for 2 days. In summer, they are also excellent cold. In the cold season, it’s better to reheat them.
Roasted peppers can be stored in the fridge for 2 days. In summer, they are also excellent cold. In the cold season, it’s better to reheat them.
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