Roast Mediterranean Peppers

This simple, colourful dish from Camilla Sparkes, with its Mediterranean flavours, makes a great starter
Roast Mediterranean Peppers
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  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 red peppers
  • 2 green peppers
  • 2 yellow peppers
  • 12 ripe tomatoes, scalded and peeled
  • 6 tinned anchovies, halved lengthways
  • 2 clove garlic, finely chopped
  • 12 tbsp olive oil
  • freshly ground black pepper
  • focaccia, to serve


1. Preheat the oven to 220°/gas 7. Slice each pepper in half lenthways, including the stalk and scoop out the seeds. Place the pepper halves in a shallow ovenproof dish.

2. Quarter the tomatoes and divide among the 12 pepper halves. Divide the anchovy fillets and garlic and pour a tablespoon of olive oil into each pepper half. Season with freshly ground pepper.

3. Bake for half an hour then reduce the heat to 180°C/gas 4 and bake for a further half an hour until the peppers have softened and are brown around the edges.

4. Serve the peppers warm from the oven with focaccia bread.

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