Piedmont Roast Capsicum/Pepper
Piedmont Roast Capsicum/Pepper



  • 10 ripe tomatoes, skinned
  • 4 red capsicums/peppers, cut lengthwise in half and seeds removed
  • 4 sliced garlic cloves
  • 4 tbsp olive oil
  • Salt and pepper
  • 8 large anchovies from a can, halved lengthwise
  • Handful of basil
  • Preheat the oven to 190C. Place the halved capsicums/peppers into an ovenproof dish, cut side up. Pop the garlic into the capsicum/peppers halves, then fit the tomatoes inside, pushing to fill the space. Add some seasoning, spoon over the olive oil, and bake for 45 minutes.
  • Once they have softened and have slightly collapsed, remove the capsicums/peppers from the oven. Criss-cross each half with an anchovy, baste with the juices, and allow to cool to room temperature. Top with basil leaves, and serve as part of a salad or picnic lunch.
30 mins
4 serving

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