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+ servings
roasted pepper halves filled with tomato and basil

Piedmontese Roasted Peppers

Summer on a plate - juicy and flavourful, these Piedmontese roasted peppers are a classic Italian dish.
Course DInner, Lunch, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 194kcal


  • 8 red and yellow peppers green do not work
  • 8 medium tomatoes
  • 16 tinned anchovy fillets drained
  • 4 cloves of garlic
  • 16 tsp olive oil
  • black pepper
  • basil leaves to serve


  • Pre-heat your oven to 180 Celsius
  • Cut your peppers in half, leaving the stalks intact. They are not edible but help the peppers keep their shape. And of course, they also look nice!
  • Scoop/cut out the seeds and place the pepper halves in a lightly oiled, shallow baking tray. If the sides of the tray are too high, the veggies won't get those lovely toasted edges.
  • Now it's time to skin the tomatoes. This step is not 100% necessary, but not having the skins does make the dish more refined. It's easy: Lay the tomatoes in a pot and pour boiling water over them. After a minute, drain the water and the skins can be peeled off easily. I hold the tomatoes with a fork to protect my hands
  • Cut the tomatoes into quarters and place two quarters in each pepper
  • Peel and crush the garlic cloves and scatter evenly over the pepper halves.
  • Use one anchovy fillet per pepper half, snipped into little pieces
  • Pour 1 teaspoon of olive oil into each pepper and season with freshly milled black pepper (but no salt because of the anchovies!)
  • Roast in the oven for 1 hour
  • Depending on the size of the peppers, serve up to 4 pepper halves per portion. Mine were quite small, so I did manage all four on my plate


Serves 8 as a side and 4 as a main dish. 


Calories: 194kcal | Carbohydrates: 12g | Protein: 5.2g | Fat: 15g | Fiber: 3.5g | Sugar: 2.9g