Peppers Roasted with Garlic and Anchovies

By exdircomp

Ingredients

• 4 large red or yellow bell peppers (2 pounds)
• 1 1/2 tablespoons extra-virgin olive oil
• 8 oil-packed anchovies, drained
• 2 garlic cloves, thinly sliced
• 1/8 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh basil or flat-leaf parsley (optional)
• Preheat the oven to 450°F.

Preparation

Step 1

Halve each pepper lengthwise, then cut each half lengthwise in half, leaving the stem intact. Remove the seeds and, with a sharp paring knife, cut out the white membranes. Using a lightly dampened brush, brush each pepper section with some of the olive oil, and arrange cut side up on a baking sheet.

Slice the anchovies crosswise in half. Place 1 anchovy half and 2 slices of garlic in the cavity of each pepper quarter. Brush these with the remaining oil. Sprinkle lightly with salt and generously with pepper. Roast for about 30 minutes, until the peppers are collapsed, tender, and slightly browned on the edges. Serve hot or at room temperature. Sprinkle the herbs over the peppers just before serving, if desired.

You can roast the peppers up to 4 hours ahead. When they are cool, cover with plastic and leave at room temperature.