Get a crusty loaf of bread ready! You are going to want to sop up every last drop of the sublime juices of these stuffed peppers. With both peppers and tomatoes in season this is a perfect recipe to showcase the season’s stars. This recipe comes to me from the brilliant British chef Delia Smith via my dear friend Claire, but is originally from Piedmont, Italy. You will wonder how something so simple could taste sooooo good.
Although there are anchovies in the recipe, don’t shy away from it if you are not a lover of this briny fish. You won’t even know they are there once the peppers are cooked down and they will add a complex briny note to the juices. Did I mentioned to have bread ready?
TOMATO- STUFFED ROASTED TRI-COLORED PEPPERS
Preheat oven to 350F
6 tricolored peppers, red, orange and yellow, organic if available( not green)
3 cloves of garlic, sliced thin
6 medium tomatoes, peeled and cored, cut in 6 segments
12 anchovy fillets
12 teaspoons of good olive oil
freshly ground black pepper
Shredded basil, to serve
1- Cut the peppers in half, seed, being careful to cut through stem also so you leave the stem on. Place on a foil-lined sheet that is lightly oiled.
2- Place 3 tomato segments in each pepper half. (To peel the tomatoes, place in a bowl, cover with boiling water for 1 minute. Drain. The peel will slide right off with your hands.) I used heirloom tomatoes. To save time, you can use peeled plum tomatoes in a can.
3- Slice one anchovy fillet per pepper and sprinkle over the tomatoes. Divide the garlic evenly among the peppers. Drizzle 1 tsp of olive oil per pepper half. Season with fresh ground pepper, to taste.
Before serving, sprinkle with the fresh basil. Serve warm with that crusty bread. Simply delicious!
Can be served as an appetizer or as a vegetable side dish. Enjoy!