Piedmont Roasted Peppers

Originally from: https://www.deliaonline.com/recipes/occasions/the-kings-coronation/delias-summer-collection/piedmont-roasted-peppers; though it started with Elizabeth David.

Serves: 2

Ingredients

• 2 red bell peppers (not the long thin ones)
• 2-4 tsp basilic olive oil
• 1 clove garlic, peeled and finely sliced
• 4 anchovy fillets, drained and roughly chopped
• freshly ground black pepper

Method

1. Pre-heat the oven to 180 C.
2. Cut the peppers in half, choosing an angle that neatly bisects the stems; remove the seeds and pith but leave the stems attached.
3. Lay the pepper halves in a lightly oiled oven-proof dish, cut side up.
4. Scatter the anchovies into the pepper halves.
5. Scatter the garlic into the pepper halves.
6. Spoon the oil carefully into the pepper halves and season with black pepper (no salt is necessary because of the anchovies).
7. Put the roasting tin in the oven for 50 minutes, or until the peppers are completely soft and browning at the edges.