Delia Smith's Piedmont Peppers recipe

Peppers, tomatoes, garlic, anchovies and basil

I don’t really get excited about stuffed peppers but these are truly special. Anchovies, garlic, tomatoes and roasted peppers combine into a dish that is so much greater than the sum of its parts. The peppers come out of the oven charred and filled with juices that demand good bread for dunking. Even if you don’t like anchovies, try these peppers, but use half an anchovy per pepper instead of a whole one. I eat these peppers as often as I can and as a side to any Italian dish. They sit firmly within my top five foods of all time and I can’t recommend them enough.

Delia’s recipe involves skinning the tomatoes but I don’t bother. She’s absolutely right about not using green peppers though. Red, orange and yellow are fine but green peppers aren’t sweet enough and are better off being saved for another dish.


Serves: 2

  • 3 peppers (red, orange or yellow)
  • 2-3 cloves of garlic
  • 6 anchovies
  • 200g cherry tomatoes
  • salt and pepper
  • olive oil
  • basil leaves (to finish)


  1. Preheat your oven to 180°C (fan).
  2. Cut each pepper in half optionally leaving the green stalk in place. Place in an oiled baking dish or tray - something with a lip that will catch any overflowing juices.
  3. Finely slice the garlic and distribute evenly among the peppers.
  4. Use scissors to snip one anchovy into each pepper.
  5. Halve the cherry tomatoes and place into the peppers.
  6. Season with salt and pepper then drizzle generously with olive oil.
  7. Bake in the oven for 45 minutes or until charred then remove and top with a few basil leaves. Serve with bread (focaccia, ciabatta, etc) to soak up the juices.