Piedmontese-style peppers
- Published: 24 Aug 17
- Updated: 18 Mar 24
Piedmontese peppers are filled with anchovies, olives and artichokes and ciabatta, then roasted. Serve with salad for an easy summer dinner.
Get plenty more seasonal ideas with our summer starter recipes collection.
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Serves 4 (or 8 as a side dish)
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Hands-on time 30 min
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Ingredients
- 4 red/yellow peppers, cut in half, seeds and white membrane removed
- 50g tin anchovy fillets in olive oil (oil reserved)
- 75g pitted black olives, sliced
- 50g marinated chargrilled artichokes, halved
- 3 slices ciabatta (about 45g), roughly torn
- 35g parmesan, grated
- Fresh basil leaves (optional)
- Green salad to serve
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Method
- Heat the grill to high. Arrange the peppers cut-side down on a foil-lined baking tray. Brush with the anchovy oil, then grill for 5 minutes until lightly charred. Remove. Heat the oven to 200°C/180°C fan/gas 6.
- Turn the peppers over, then divide the olives, artichokes and ciabatta among each half, finishing with the anchovies and a sprinkle of the parmesan. Bake for 20-25 minutes until soft and juicy. Serve scattered with basil, with a green salad.
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- Recipe from July 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 189kcals
- Fat
- 10.4g (3g saturated)
- Protein
- 9.3g
- Carbohydrates
- 12.2g (6.6g sugars)
- Fibre
- 5.1g
- Salt
- 2.9g
delicious. tips
For an even simpler (gluten-free) dish, swap the olives, artichokes and ciabatta for halved cherry tomatoes. Or cook the peppers on the barbecue, half-wrapped in foil at step 2 – it adds a fabulous smoky flavour.
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I really enjoyed these peppers, the roasting of them makes them so sweet and flavourful, it really concentrates the taste, I roasted mine for about 20 minutes rather than grilling as I just prefer to do them that way. A winning starter or side dish, they also taste great if you eat them at room temperature the next day (leave the croutons off if you are preparing in advance. I can’t get enough of these!