- Servings : 4
We discovered this recipe from Simon Hopkinson’s TV program and it looked so good that we had to try it and the taste was amazing! It was made famous after Delia Smith discovered it in his restaurant and the rest is history!
Normally, I’m not a fan of stuffed vegetables as I find that the rice used in the stuffing usually becomes mushy but as there’s no rice here, it’s a hit! This dish yields 4 portions if using for appetizer or 2 mains.
- 2 red bell peppers, cut lengthwise in half with the stalks left on, discarding the seeds
- 2 tomatoes
- 2 garlic cloves, pressed
- 4 tablespoons olive oil
- 4 fillets of canned anchovies
Preheat the oven to 180 Celsius.
Line a roasting pan with aluminum and lightly oil the surface. Place the pepper halves on the pan.
Boil some water, enough to cover the tomatoes.
Cut a cross into the skin at the top of the tomatoes.
Pour boiling water over the tomatoes and set aside for one minute.
Drain the water and remove the skins from the tomatoes. Cut into quarters and divide up into the pepper halves.
Rough chopped the anchovies and divide into the peppers.
Add the garlic to the peppers.
Drizzle one tablespoon into each pepper half.
Season with fresh ground pepper.
Roast the peppers in the oven for 50 minutes.
Transfer to a serving dish and drizzle the oil from the pan over the peppers.
Serve with bread to sop up the juices.