Peperoni Imbottiti – Stuffed Peppers

   2 red and 2 yellow peppers
   3 tomatoes
   Salt, black pepper
   2 garlic cloves 
   8 anchovy fillets (in oil)
   3 Tbs cold- pressed olive oil
   1 Tbs flat-leaved parsley, chopped


  • Preheat the oven to 400°F (200°C)
  • Wash, halve, and de-seed the peppers. 
  • Place in a flat, flameproof dish.
  • Slice the tomatoes. 
  • Place two slices of tomato on each halved pepper and season with the salt and pepper.
  • Thinly slice the garlic and arrange on the tomato slices with one anchovy fillet per halved pepper. 
  • Trickle olive oil over the peppers and cook in the oven for 30 minutes. 
  • Sprinkle with the parsley and serve hot.
  • A chilled Trebbiano goes well with this dish.