Roasted Red Peppers & Provolone With Anchovies Recipe
Make Roasted Red Peppers & Provolone With Anchovies Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
- 1
Roast the Peppers
Preheat your oven to 220°C (425°F). Cut the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Roast in the oven for about 25-30 minutes, or until the skin is blistered and blackened.
- 2
Prepare the Dressing
While the peppers are roasting, finely chop the garlic cloves and place them in a small bowl. Add the balsamic vinegar, remaining olive oil, salt, and black pepper. Mix well to create a dressing.
- 3
Assemble the Dish
Once the peppers are roasted and have cooled slightly, peel off the charred skin. Layer the provolone cheese, anchovy fillets, and fresh basil leaves inside each pepper half. Drizzle the dressing over the stuffed peppers.
- 4
Serve
Arrange the stuffed peppers on a serving platter. Optionally, garnish with additional basil leaves and serve warm or at room temperature.
