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Roast mediterranean peppers

From Just For Starters
This simple, colourful dish from Camilla Sparkes, with its Mediterranean flavours, makes a great starter

Roast mediterranean peppers

Method

1. Preheat the oven to 220°/gas 7. Slice each pepper in half lenthways, including the stalk and scoop out the seeds. Place the pepper halves in a shallow ovenproof dish.

2. Quarter the tomatoes and divide among the 12 pepper halves. Divide the anchovy fillets and garlic and pour a tablespoon of olive oil into each pepper half. Season with freshly ground pepper.

3. Bake for half an hour then reduce the heat to 180°C/gas 4 and bake for a further half an hour until the peppers have softened and are brown around the edges.

4. Serve the peppers warm from the oven with focaccia bread.

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Prep: 15 min
Cook: 1 hr

Ingredients
2 red peppers
2 green peppers
2 yellow peppers
12 ripe tomatoes, scalded and peeled
6 anchovy fillets, halved lengthways
2 garlic clove, finely chopped
12 tbsp Olive oil
freshly ground pepper
focaccia, to serve