Light Meals, Sides

Piedmont Peppers

Piedmont peppers minus the anchovies are still as delicious. Slow roasted peppers with lots of garlic, tomato, basil, olive oil and a good amount seasoning. Delicious as a side dish, light lunch or starter, served with a green salad and crusty bread.



  • 4 red, yellow or orange peppers
  • Approx. 40 cherry tomatoes
  • 8 garlic cloves sliced
  • Small bunch basil roughly chopped
  • 1 tsp. Salt
  • 3 tbs olive oil
  • Good grinding of black pepper
  • 1 tbs Capers (optional)


  1. Pre heat the oven to 180°C
  2. Cut all the peppers in half and deseed, try to keep the stem intact. Place on a baking tray.
  3. Drizzle a little of the olive oil over the peppers and season each one, sprinkle a few garlic slices in each half.
  4. Add about 4-5 cherry to the peppers and sprinkle with remaining garlic cloves, salt and pepper, olive oil and a half the basil.
  5. Place in the oven for about 15 minutes until they start to colour, then turn the heat down to 160°C and cook for a further 30-40mins.
  6. If they start to colour too much cover with foil.
  7. You want them to be very soft and falling apart.
  8. Once done, sprinkle with the remaining basil, capers and serve with a green salad and crusty bread.

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