Piedmontese peppers are filled with anchovies, olives and artichokes and ciabatta, then roasted. Serve with salad for an easy summer dinner.
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Ingredients
- 4 red/yellow peppers, cut in half, seeds and white membrane removed
- 50g tin anchovy fillets in olive oil (oil reserved)
- 75g pitted black olives, sliced
- 50g marinated chargrilled artichokes, halved
- 3 slices ciabatta (about 45g), roughly torn
- 35g parmesan, grated
- Fresh basil leaves (optional)
- Green salad to serve
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Method
- Heat the grill to high. Arrange the peppers cut-side down on a foil-lined baking tray. Brush with the anchovy oil, then grill for 5 minutes until lightly charred. Remove. Heat the oven to 200°C/180°C fan/gas 6.
- Turn the peppers over, then divide the olives, artichokes and ciabatta among each half, finishing with the anchovies and a sprinkle of the parmesan. Bake for 20-25 minutes until soft and juicy. Serve scattered with basil, with a green salad.
Nutrition
- 189kcals Calories
- 10.4g (3g saturated) Fat
- 9.3g Protein
- 12.2g (6.6g sugars) Carbs
- 5.1g Fibre
- 2.9g Salt
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Reviews
I really enjoyed these peppers, the roasting of them makes them so sweet and flavourful, it really concentrates the taste, I roasted mine for about 20 minutes rather than grilling as I just prefer to do them that way. A winning starter or side dish, they also taste great if you eat them at room temperature the next day (leave the croutons off if you are preparing in advance. I can’t get enough of these!
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