Name: Roasted Peppers with Anchovies
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Cuisine: Provence
Ingredients: 4 bell peppers (I usually use red bell peppers, which are said to be easier to digest, but you can also mix it up and add yellow and green bell peppers); 2 garlic; 10 anchovy fillets; 1/2 parsley; olive oil

Roasted Peppers with Anchovies

appetizers side dishes baking marinades

Updated on 09 May 2025 by

ratatouille

10 reviews 4.1 : Very good

Cuisine

Provence

Diet

Gluten-free Vegetarian Fish

Level

Elementary

Calories

559 kcal

Preparation

30 minutes

Cooking

30 minutes

I make these roasted peppers with anchovies all summer long; they’re one of my little joys of the season. Since I’ve been making them for so long—and as a true Provençal—it was high time I shared the recipe with you…

These roasted peppers, preserved in a marinade made with olive oil, garlic, anchovies, and herbs, are incredibly fragrant. It’s actually hard to stop eating them once you start, and we love “mopping up” the oil left at the bottom of the plate!

They can be served as an appetizer, but also as a “mezze” for a Mediterranean-inspired meal. Preparation is easy, and it can be done in two steps if you don’t have time to cook the peppers right after grilling them.

Plus, they’ll keep just fine for a few days in the fridge, stored in an airtight container. I hope you enjoy this marinated pepper recipe as much as I do, and who knows—maybe it’ll introduce you to this little summer treat!

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4 bell peppers I usually use red bell peppers, which are said to be easier to digest, but you can also mix it up and add yellow and green bell peppers
2 garlic
10 anchovy fillets
1/2 parsley
olive oil

1
Preheat your oven to 200°C on the broil setting.
Cut the bell peppers in half, remove the stems and seeds. Place the pepper halves on a baking sheet on the top rack of the oven, making sure they don’t touch the broiler.
Roast for about 30 minutes, until the peppers are soft and the skin is charred in spots.
2
Let the peppers cool in a covered bowl for about half an hour; this will make the skin easier to peel off. This step is optional, since peeling them is easy either way!
3
Peel the bell peppers, then rinse them if there are any seeds left. Tear them into strips and place them in an airtight container.
4
Pour a generous amount of olive oil over the peppers so that they are well coated, but not completely covered...
5
Finely chop the garlic and add it to the peppers.
6
Rinse and trim the parsley. Finely chop it and add it to the peppers.
7
Finely chop the anchovies and add them to the peppers.
8
Mix well and let it sit, preferably for a few hours in the refrigerator, before serving. This will allow the peppers to fully absorb the flavors of the marinade.

Comments

Vineis
April 22, 2025
Est-ce que je peux congeler cette préparation ?
Reply
- Ratatouille
  April 23, 2025
  Bonjour, oui vous pouvez tout à fait congeler ces poivrons à l’huile et aux anchois. Ils se gardent quelques jours au frais, mais si vous ne les mangez pas tous vous pouvez les conserver au congélateur.
  Reply

About
ratatouille

My name is Pascal

My culinary biography Passionné de cuisine et de bien manger, j'aime autant les plats traditionnels que la gastronomie contemporaine. Que ce soit pour les repas de tous les jours ou les grandes occasions, je préfère largement cuisiner par moi-même et (souvent) apprendre de mes erreurs plutôt que de céder à la tentation du "tout prêt" !