Wednesday, September 26, 2012

Roast red peppers

I used to hate peppers. I still view green peppers with suspicion.

A salad of sliced raw red peppers and orange and onion started to bring me around, and then, of course, there is the Anchovy Treatment.

For Two:

2 red peppers
5 anchovy fillets
6 garlic cloves, sliced very thinly
1/4 cup olive oil
Black pepper

Turn on the broiler.

In a small saucepan heat the olive oil with the garlic and anchovies and cook very  gently for about 5-7 minutes.

Halve and seed the peppers and lay face up in a baking tray or dish. Spoon the anchovy mixture into the peppers, season with fresh black pepper and place the tray under the broiler for about 30 minutes, taking care not to incinerate. The oil bath inside each pepper half should keep the garlic from scorching. Remove when the peppers have blackened edges and are turning floppy.

Serve at once, with very good bread.


  1. I can't wait to try this. I have several red,ripe beautiful peppers in the garden this very day. Thanks for the inspiration!

  2. Anchovies make anything delicious, but not even they can salvage the abomination that is the green bell pepper.

  3. Hope it worked out, Christy.

    gluttonforlife - you made me laugh. I feel the same way about green peppers. I roasted my black peppers this year and the minute they sensed fire, they turned green. What a swizz. They tasted good, and sweet.


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