Piedmont Peppers

Name: Piedmont Peppers
Ingredients: 6 red bell peppers, halved and seeded, stems left intact; 6 plum tomatoes, peeled and quartered; 12 anchovy fillets, rinsed and roughly chopped; 4 cloves garlic, thinly sliced; 1/2 cup (125 mL) extra virgin olive oil; Salt and freshly ground black pepper; 12 whole leaves flat-leaf parsley; 13- by 9-inch (3 L) baking dish, oiled

8 ingredients

10 steps

Ingredients

6 red bell peppers, halved and seeded, stems left intact
6 plum tomatoes, peeled and quartered
12 anchovy fillets, rinsed and roughly chopped
4 cloves garlic, thinly sliced
1/2 cup (125 mL) extra virgin olive oil
Salt and freshly ground black pepper
12 whole leaves flat-leaf parsley
13- by 9-inch (3 L) baking dish, oiled

Directions

1

Preheat oven to 350F (180C).
2

Lay peppers in prepared baking dish, cut-side up, in one layer.
3

Into each pepper cavity, place two pieces of tomato.
4

Sprinkle with chopped anchovies, making sure each pepper gets the equivalent of a whole anchovy fillet.
5

Evenly distribute the sliced garlic among the peppers.
6

Carefully pour the olive oil over the peppers.
7

Sprinkle with just a little bit of salt (because of anchovies) and lots of freshly ground black pepper.
8

Roast in the top half of preheated oven for 1 hour or until the peppers are tender.
9

Cool slightly.
10

Serve warm, garnished with parsley leaves.