Piedmontese Style Stuffed and Roasted Peppers



  • 8 red or yellow peppers, cut in half lengthwise, not horizontal 
  • 16 anchovies 
  • 8 jam tomatoes, cut in half lengthwise 
  • 2 tablespoons garlic, chopped and kept in a little oil 
  • Pomace olive oil 
  • Black pepper 
  • 16 leaves of basil 
  • 30g Parma ham 
  • Bright green basil mayonnaise 
  • Rocket 
  • Grated Grana Padano 
  • 2 crispy breadsticks 


Preheat the oven to 180c. 

Using a sharp paring knife, remove the seeds from the peppers and lay them flat on a roasting tray. Place an anchovy in the bottom of each pepper half, then a little garlic and olive oil, a leaf of basil, and finally, a half a tomato.  

Drizzle the peppers with a good glug of olive oil and season with black pepper.  

Bake in the preheated oven for about 45 minutes until the peppers are roasted  

and a tiny bit charred on the edges.  

Place two halves of peppers on a small plate, spoon two tablespoons of juices on and around the peppers and grate a little grana on top.  

Top with rocket leaves, the Parma ham, and a level tablespoon of basil pesto mayonnaise. 

Garnish with black pepper and 2 breadsticks. 


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