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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

Instructions

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.

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!

Peel the bell peppers, then rinse them if there are any seeds left. Tear them into strips and place them in an airtight container.

Pour a generous amount of olive oil over the peppers so that they are well coated, but not completely covered…

Finely chop the garlic and add it to the peppers.

Rinse and trim the parsley. Finely chop it and add it to the peppers.

Finely chop the anchovies and add them to the peppers.

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.

Roasted Peppers with Anchovies