Best 12 Roasted Red Peppers With Anchovies Recipes

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Roasted red peppers are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. When paired with anchovies, they create a flavor combination that is both salty and sweet, with a smoky undertone. Whether you're looking for a quick and easy weeknight meal or an impressive dish to serve at your next party, roasted red peppers with anchovies is sure to become a favorite.

Here are our top 12 tried and tested recipes!

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES



Roasted peppers with tomatoes & anchovies image

This vibrant dish has all the flavours of the Mediterranean for holiday dining at home

Provided by Jane Hornby

Categories     Side dish

Time 1h20m

Number Of Ingredients 6

4 red peppers , halved and deseeded
50g can anchovy in oil, drained
8 smallish tomatoes , halved
2 garlic cloves , thinly sliced
2 rosemary sprigs
2 tbsp olive oil

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
  • Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium

ROASTED RED PEPPERS WITH ANCHOVIES AND OLIVE OIL



Roasted Red Peppers With Anchovies and Olive Oil image

You can serve these simple roasted pepper strips with toasted or grilled rustic bread as a light first course, or use them in sandwiches or salads.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

2 medium red bell peppers, (about 7 ounces each)
1 clove garlic, very thinly sliced
1 tablespoon plus 1 teaspoon extra-virgin olive oil
4 anchovy fillets, each quartered
Crushed red pepper flakes, (optional)

Steps:

  • Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
  • Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and cut each pepper lengthwise into 8 strips. Transfer to a small non-reactive bowl.
  • Toss peppers with garlic and 1 tablespoon oil; set aside to marinate, at least 1 hour or up to 2 days in the refrigerator.
  • Arrange peppers on a serving plate, and top with anchovy strips. Sprinkle with red pepper flakes, if desired, and drizzle with remaining teaspoon oil. Serve immediately.

Nutrition Facts : Calories 77 g, Cholesterol 3 g, Fat 5 g, Fiber 2 g, Protein 2 g, Sodium 149 g

ESCALIVADA CON ANCHOAS (ROASTED RED PEPPERS AND EGGPLANT WITH ANCHOVIES)



Escalivada con Anchoas (Roasted Red Peppers and Eggplant with Anchovies) image

Escalivada is a classic Catalan dish of simply dressed roasted peppers, eggplants and other vegetables. This escalivada makes an incredibly simple and elegant first course or side dish. The dish tastes best when the vegetables are roasted on the grill, and the salty oily anchovies are a beautiful contrast to the earthy roasted vegetables. Since there are not many components to this dish, the quality of each ingredient is paramount to the final dish. Serve this escalivada with grilled crusty bread drizzled with olive oil and a few salty black olives.

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

12 small eggplants (a little larger than a bell pepper)
12 red bell peppers
Extra-virgin olive oil, preferably Spanish
1 to 2 teaspoons sea salt
1 clove garlic, finely minced, optional
18 large anchovy fillets, packed in olive oil, preferably Spanish
Aged sherry vinegar, optional
Sea salt, such as Maldon, optional
Grilled crusty bread drizzled with olive oil
Salty, briny black olives

Steps:

  • Preheat your grill or broiler to high heat.
  • Roast the eggplants and red bell peppers, whole, as close as possible to the heat source, turning and rotating each piece with kitchen tongs, to achieve an evenly charred exterior. The skin on the eggplants should get a dark toasted color and the bell peppers should be charred with papery layer of black. Put the roasted vegetables in a glass bowl, cover with a kitchen towel and set aside to cool.
  • Once the reserved vegetables are cool enough to handle, peel both the peppers and eggplants. Slice the eggplants into long strips. De-seed the peppers and slice them into long strips.
  • Combine the peppers and eggplants in a bowl and add 2 to 3 tablespoons olive oil, salt and garlic, if using. Be careful to not over-season with salt because the anchovies are also very salty. Let stand for a minimum of 30 minutes.
  • Serve in individual plates or on a platter, family-style. Lay the anchovies across the top of the dish. Finish the dish with a final drizzle of olive oil, a small splash of sherry vinegar and a light sprinkling of sea salt, if using. Serve with grilled crusty bread and some black olives.

ROASTED RED PEPPERS WITH ANCHOVIES



Roasted Red Peppers with Anchovies image

Categories     Bread     Pepper     Marinate     Roast     Steam     Anchovy

Yield serves 4

Number Of Ingredients 5

2 red bell peppers
1 garlic clove, very thinly sliced
1 tablespoon plus 1 teaspoon extra-virgin olive oil
4 anchovy fillets, quartered
Crushed red pepper flakes (optional)

Steps:

  • Roast bell peppers directly over the flame of a gas burner, turning with tongs, until blackened all over. (Alternately, roast peppers under the broiler, turning, until skin has charred.) Transfer peppers to a large bowl, and cover with plastic wrap. Let steam about 15 minutes. Using paper towels, rub off skins; remove stems, ribs, and seeds. Cut each pepper lengthwise into 8 strips. Transfer to a small nonreactive (glass or ceramic) bowl.
  • Add garlic and 1 tablespoon oil to peppers; let marinate at least 1 hour (or up to 2 days in the refrigerator, covered tightly).
  • To serve, arrange peppers on a platter, and top each strip with an anchovy quarter. Sprinkle with crushed red pepper flakes, if desired, and drizzle with remaining teaspoon oil, dividing evenly.
  • Nutrition Information
  • (Per serving)
  • Calories: 67
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Cholesterol: 3mg
  • Carbohydrates: 4g
  • Protein: 2g
  • Sodium: 149mg
  • Fiber: 1g

ROASTED RED PEPPERS



Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 500 degrees.
  • Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

RED PEPPER & ANCHOVY SPAGHETTI



Red pepper & anchovy spaghetti image

Make the most of anchovies by combining them with red peppers in this speedy pasta dish. The sweetness of the peppers complements the umami anchovies so well

Provided by Rosie Mackean

Categories     Dinner

Time 11m

Number Of Ingredients 8

300g spaghetti
3 tbsp olive oil, plus extra for drizzling
4 garlic cloves, sliced
4 anchovies
1 tsp chilli flakes
300g jar roasted red peppers, drained and sliced
1 tbsp tomato purée
handful of basil, finely sliced

Steps:

  • Bring a large pan of salted water to the boil, then stir in the spaghetti. Cook for 1 min less than the pack instructions. Tip the oil, garlic, anchovies and chilli flakes into another saucepan or a high-sided frying pan set over a medium heat. Cook for about 1 min, until the oil is hot and the garlic has started to sizzle slightly.
  • Add the roasted peppers and tomato purée. Stir well. Continue to cook the anchovy and pepper mixture until the spaghetti is ready, adding a ladleful of the pasta cooking water as it cooks to loosen it and make a sauce.
  • When the spaghetti is ready, use tongs to transfer it directly from its cooking water to the sauce, adding a little more of the water to loosen if needed. Cook the spaghetti in the sauce for 30 seconds, tossing to coat, then remove from the heat and toss through the basil. Serve straightaway, drizzled with a little olive oil.

Nutrition Facts : Calories 787 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 119 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 1.8 milligram of sodium

PEPPERS AND ANCHOVIES



Peppers And Anchovies image

Provided by Mark Bittman

Categories     quick, salads and dressings, side dish

Time 5m

Yield 4 or more servings

Number Of Ingredients 6

4 roasted red or yellow bell peppers, peeled, stemmed and seeded
Salt and freshly ground black pepper
Anchovy fillets, rinsed if salted
Extra virgin olive oil to taste
Lemon juice or balsamic vinegar (optional)
About 1 teaspoon capers (optional)

Steps:

  • Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.

ROASTED RED PEPPER, GARLIC AND ANCHOVY APPETIZER



Roasted Red Pepper, Garlic and Anchovy Appetizer image

Make and share this Roasted Red Pepper, Garlic and Anchovy Appetizer recipe from Food.com.

Provided by Crazy Chef Bob

Categories     Peppers

Time 5m

Yield 3-4 , 3-4 serving(s)

Number Of Ingredients 4

1 (12 ounce) jar roasted red peppers
6 -12 canned anchovy fillets
finely minced garlic
extra virgin olive oil

Steps:

  • place roasted red peppers on plate.
  • place 2-3 anchovy fillets on peppers( more if desired).
  • add desired amount of minced garlic( jarred is best).
  • add extra virgin oil as desired.
  • enjoy the great combination of flavors.
  • guaranteed to come back for more!

Nutrition Facts : Calories 37.2, Fat 1.1, SaturatedFat 0.2, Cholesterol 6.8, Sodium 1846, Carbohydrate 4.4, Fiber 1.4, Protein 3.2

ROASTED RED-PEPPER SALAD WITH ANCHOVY WHITE BEANS



Roasted Red-Pepper Salad with Anchovy White Beans image

We love our greens, but in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 10

4 small red bell peppers
Coarse salt and freshly ground pepper
2 anchovy fillets packed in olive oil, minced
1 clove garlic, minced
2 teaspoons sherry vinegar
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 can (15 ounces) small white beans, drained and rinsed
1/4 ounce Parmesan cheese, grated (2 tablespoons)
1 cup packed spicy baby greens, such as watercress or arugula

Steps:

  • Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.
  • Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan and greens.

ANCHOVY FENNEL TOASTS WITH ROASTED RED PEPPERS



Anchovy Fennel Toasts with Roasted Red Peppers image

Categories     Fish     Vegetable     Broil     Roast     Bell Pepper     Healthy     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 9

2 small red bell peppers (3/4 lb total)
2 1/2 teaspoons fennel seeds
1 stick (1/2 cup) unsalted butter, softened
6 to 9 flat anchovy fillets (from a 2-oz can), patted dry and minced
1 teaspoon fresh lemon juice
1/2 teaspoon black pepper
24 (1/4-inch-thick) diagonal slices of baguette
Special Equipment
an electric coffee/spice grinder or a mortar and pestle

Steps:

  • Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let steam, covered, about 20 minutes.
  • When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds. Cut peppers lengthwise into 3/4-inch-wide strips.
  • Toast fennel seeds in a dry small heavy skillet over moderately low heat, shaking skillet frequently, until lightly browned, 3 to 4 minutes, then transfer to a bowl and cool. Finely grind fennel seeds in grinder, then stir into butter along with anchovies, lemon juice, and pepper until combined well.
  • Preheat broiler.
  • Broil baguette slices in a large shallow baking pan (18 by 12 inches) 3 to 4 inches from heat until golden, about 1 minute. Turn slices over and spread generously with anchovy butter. Broil toasts until butter is golden and bubbling, about 1 minute, then transfer to a platter. Top with bell pepper strips.

WARM ROASTED PEPPERS WITH CANNELLINI BEANS AND ANCHOVIES



Warm Roasted Peppers With Cannellini Beans and Anchovies image

The flavors of Provence meet simply and elegantly in this colorful, warm vegetable appetizer. A fragrant garlic vinaigrette coats a cushion of white, fiber-rich cannellini beans and a tangle of roasted red peppers, topped with fresh parsley and slivers of marinated anchovy.

Provided by cannedfood

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

6 canned anchovies packed in oil, drained divided (oil reserved)
1 garlic clove, minced
1 tablespoon of reserved oil from anchovy
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 pinch red pepper flakes
4 canned roasted red peppers, quartered length-wise
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1/4 cup chopped flat-leaf Italian parsley, divided
1/2 lemon, juice of
crusty bread (optional)

Steps:

  • Preparation Time: Approximately 15 minutes.
  • Cook Time: Approximately 5 minutes.
  • Preparation:
  • Preheat a broiler.
  • Chop four anchovies finely and mix with garlic, 1 tablespoon reserved anchovy oil, olive oil, vinegar and pepper flakes in a small saucepan. Brush a small amount of this mixture on the peppers and place in a single layer on a broiler tray, oiled side up. Broil until heated through, about 3 minutes.
  • Meanwhile mix the beans with the remaining anchovy dressing in the saucepan, and heat until warmed through, about 3 minutes over medium heat, stirring often. Toss in half the parsley.
  • Mound beans on a serving platter. Arrange the peppers attractively on the bed of beans. Drizzle the lemon juice over top. Slice the remaining anchovies in paper-thin strips and scatter over the peppers along with the remaining parsley. Serve immediately with slices of crusty bread, if desired.
  • Servings: 8.
  • Nutritional Information Per Serving: Calories 110; Total fat 6g; Saturated fat 1g; Cholesterol 5mg; Sodium 230mg; Carbohydrate 10g; Fiber 3g; Protein 3g; Vitamin A 20%DV*; Vitamin C 50%DV; Calcium 2%DV; Iron 8%DV
  • *Daily Value.

Nutrition Facts : Calories 115.8, Fat 3.9, SaturatedFat 0.6, Cholesterol 2.5, Sodium 116.5, Carbohydrate 14.5, Fiber 3.7, Sugar 0.3, Protein 6.4

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY



Roasted Peppers With Capers, Olives and Anchovy image

A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.

Provided by David Tanis

Categories     snack, finger foods, vegetables, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 red bell or other large sweet peppers, such as Corno di Toro
Kosher salt and black pepper
Pinch of red-pepper flakes
1 small garlic clove, grated
Extra-virgin olive oil
12 anchovy fillets, rinsed and blotted
1 teaspoon capers
12 black olives
Basil leaves, for garnish

Steps:

  • Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
  • Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
  • Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

Tips:

  • Choose ripe red bell peppers for the best flavor and texture.
  • Roast the peppers until they are slightly charred and tender, about 20 minutes.
  • Remove the peppers from the oven and let them cool slightly before handling.
  • Use a sharp knife to remove the stems and seeds from the peppers.
  • Serve the roasted peppers immediately or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Roasted red peppers with anchovies is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. The peppers are roasted until tender and slightly charred, then topped with anchovies, garlic, and olive oil. This dish is simple to make and packed with flavor. It's also a great way to use up leftover roasted peppers.

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