Boxing day buffet - piedmontese red peppers

These flavour-packed peppers from Ed Baines make a fabulous first course, a lovely light lunch or a brilliant buffet dish
By Ed Baines
Boxing day buffet - piedmontese red peppers
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy



  • 10 red peppers
  • 10 beefsteak tomatoes, quartered
  • 10 clove garlic, peeled
  • 100 g anchovy fillets
  • 100 ml olive oil
  • salt, and freshly ground black pepper
  • juice of 1 lemons


1. Set the oven to 200°C/gas 6. Slice each pepper in half lengthways, cutting right through the green stalk end and leaving it intact.2. Remove all the seeds. Place the pepper halves on an oiled baking sheet and place a clove of garlic and half a tomato in each pepper half.3. Finally place one anchovy fillet over each pepper, drizzle with olive oil and season lightly with salt and freshly ground black pepper.4. Roast the peppers for about 1 hour until they are soft. Remove them from the oven, sprinkle the lemon juice all over and leave to cool. Serve at room temperature.

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