I love peppers and I love them even more when roasted. They complement any dish, I like them with rice, pasta, fish and meat, although on their own are just perfect! Peppers are very popular in Italian cuisine despite the fact that most people might think they are more prominent in Spanish dishes…..well the truth is that wherever you are, Italy, Spain, UK etc… they taste beautiful, you only need to bring their extra flavour out by adding some simple ingredients. For this recipe capers and anchovies do the trick and at home we all love it!
My Nonna used to fill “peperoncini” ( small type of peppers) with chillies and anchovies or with ricotta cheese and anchovies!
#BringNonnaBack today with my version of her peperoncini!
Serving 4 people
Ingredients
5/6 yellow and red peppers,halved
a handful of basil, finely chopped
a handful of parsley, finely chopped,
1 large clove of garlic, finely chopped
1 tin of anchovies, finely chopped
2 tbsp of capers, finely chopped
1 tsp olive oil for drizzling
Preparation
Preheat the oven at 200c (190c fan oven). Halve the peppers and put them on an oven tray. In a large bowl mix the anchovies, basil, capers, parsley and garlic making a thick looking paste. Fill the peppers with the paste, drizzle with a little olive oil and put them into the oven for 15/20 minutes. The smell of roasted peppers will fill your house, wait till you taste them!
They are simply delicious x
You can have this dish as a side to a BBQ, everyone will tuck in! 
BringNonnaBack 