Roast Peppers Stuffed with Tomato

Quick and easy these stuffed vegetables are a wonderful light main meal, appetizer  or the perfect side dish to grilled meat and chicken.

Average: 5 (1 vote)


8 peppers - red, green, yellow, orange
4 ripe tomatoes
4 cloves of garlic
8 anchovy filets
some basil leaves
olive oil
pepper (no salt is required since this is compensated for by the anchovies)


Preheat oven at 190° C.

Select peppers with an intact stalk.

Using a sharp knife, slice them lengthways so that 2 boat shaped halves are formed, each with half of the stalk. Remove the seeds and rub a little pepper into the cavities.

Peel the tomatoes by dipping them into boiling water first – this makes it much easier to peel.

Remove the seeds and chop the tomatoes into large, equally sized pieces.

Slice the garlic into fine strips and finely chop the anchovy fillets.

Place 1 or 2 pieces of tomato in the bottom of each pepper half.

 Arrange the garlic, basil and the chopped anchovies around and on top of the tomato. Drizzle with a little olive oil.

Roast in a pre-heated hot oven for about 45 minutes.

 Use a deep roasting pan for this in order to catch any overflow from the peppers.

 Press one of the peppers to see if it is done; this dish should be quite tender and juicy. Serve straight from the pan.


I don't know to what degree those lovely imported peppers have been genetically modified, but as they are multi-coloured they make a particularly attractive dish
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