Piedmontese Peppers

Preparation info

  • Serves


    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

I generally prefer red peppers for this (and most other) recipes, but the sweet yellow variety also work well. The green tend not to be fleshy enough – or flavoursome enough – to merit the treatment.


  • 6 red peppers
  • 4 garlic cloves, peeled and cut into very fine slivers
  • 12 anchovy fillets, halved


Preheat the oven to 200°C (400°F, Gas Mark 6).

Cut the peppers along their slight indentations and around the core to produce four natural segments or little ‘barquettes’. Remove the little traces of pith and shake out any remaining seeds. Place them skin-side down and fairly w