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Piedmontese-style peppers
- Published: 24 Aug 17
- Updated: 18 Mar 24
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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Get plenty more seasonal ideas with our summer starter recipes collection.
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Serves 4 (or 8 as a side dish)
-
Hands-on time 30 min
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
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.
- Recipe from July 2017 Issue
Nutrition
- Calories
- 189kcals
- Fat
- 10.4g (3g saturated)
- Protein
- 9.3g
- Carbohydrates
- 12.2g (6.6g sugars)
- Fibre
- 5.1g
- Salt
- 2.9g
delicious. tips
For an even simpler (gluten-free) dish, swap the olives, artichokes and ciabatta for halved cherry tomatoes. Or cook the peppers on the barbecue, half-wrapped in foil at step 2 – it adds a fabulous smoky flavour.
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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!