ROASTED PEPPERS WITH TOMATOES & ANCHOVIES - BBC GOOD FOOD
This vibrant dish has all the flavours of the Mediterranean for holiday dining at home
Provided by Jane Hornby
Categories Side dish
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 6
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, FatContent 11 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 1.44 milligram of sodium
PASTA PEPERONATA | PASTA RECIPES | JAMIE OLIVER RECIPES
Chunky rigatoni pasta is great for catching the lovely flavours of the peppers and mascarpone
Total Time 1 hours
Yield 4
Number Of Ingredients 10
Steps:
- Deseed and slice the peppers and put them in a large frying pan over a medium heat with a little olive oil and a pinch of sea salt and black pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
- While the peppers are cooking, peel and finely slice the onion, and peel and grate the garlic. Finely chop the parsley leaves and reserve the stalks.
- Add the onion to the pan and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar – it will sizzle away, so give everything a good toss.
- Grate the Parmesan and add one handful of the Parmesan and the mascarpone or crème fraîche, if using, and turn the heat down to minimum while you cook the pasta.
- Meanwhile, put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water.
- Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.
Nutrition Facts : Calories 604 calories, FatContent 14.0 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 23.4 g protein, CarbohydrateContent 92.0 g carbohydrate, SugarContent 16.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
More about "little peppers recipes"
STUFFED PEPPERS - JUST A PINCH RECIPES
From justapinch.com
Reviews 5
Category Beef
- approx. 5 minutes before removing from oven, garnish with optional cheese
ROASTED PEPPERS WITH TOMATOES & ANCHOVIES - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Side dish
Cuisine Mediterranean
Calories 162 calories per serving
- 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.
PASTA PEPERONATA | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 604 calories per serving
- Deseed and slice the peppers and put them in a large frying pan over a medium heat with a little olive oil and a pinch of sea salt and black pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
- While the peppers are cooking, peel and finely slice the onion, and peel and grate the garlic. Finely chop the parsley leaves and reserve the stalks.
- Add the onion to the pan and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar – it will sizzle away, so give everything a good toss.
- Grate the Parmesan and add one handful of the Parmesan and the mascarpone or crème fraîche, if using, and turn the heat down to minimum while you cook the pasta.
- Meanwhile, put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water.
- Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.
SAUSAGE WITH PEPPERS AND ONIONS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine italian
Calories 892 per serving
- If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.
ROASTED PEPPERS WITH TOMATOES & ANCHOVIES - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Side dish
Cuisine Mediterranean
Calories 162 calories per serving
- 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.
PASTA PEPERONATA | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 604 calories per serving
- Deseed and slice the peppers and put them in a large frying pan over a medium heat with a little olive oil and a pinch of sea salt and black pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
- While the peppers are cooking, peel and finely slice the onion, and peel and grate the garlic. Finely chop the parsley leaves and reserve the stalks.
- Add the onion to the pan and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar – it will sizzle away, so give everything a good toss.
- Grate the Parmesan and add one handful of the Parmesan and the mascarpone or crème fraîche, if using, and turn the heat down to minimum while you cook the pasta.
- Meanwhile, put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water.
- Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.
SAUSAGE WITH PEPPERS AND ONIONS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine italian
Calories 892 per serving
- If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.
BAKED CHICKEN AND PEPPERS - EASY FAMILY RECIPES
From easyfamilyrecipes.com
BELL PEPPER RECIPES | ALLRECIPES
From allrecipes.com
POTATOES AND PEPPERS RECIPE | ALLRECIPES
From allrecipes.com
INA GARTEN STUFFED PEPPERS - CHEFS & RECIPES
From chefsandrecipes.com
RECIPES BY PHOTO - SWEET LITTLE BLUEBIRD
From sweetlittlebluebird.com
10 BEST STUFFED BELL PEPPERS WITH TOMATO SAUCE RECIPES ...
From yummly.com
ITALIAN ROAST CHICKEN WITH PEPPERS AND OLIVES | NIGELLA'S ...
From nigella.com
EASY STUFFED PEPPERS WITH RICE - PENNY'S RECIPES
From pennysrecipes.com
BELL PEPPER RECIPES | ALLRECIPES
From allrecipes.com
POTATOES AND PEPPERS RECIPE | ALLRECIPES
From allrecipes.com
INA GARTEN STUFFED PEPPERS - CHEFS & RECIPES
From chefsandrecipes.com
RECIPES BY PHOTO - SWEET LITTLE BLUEBIRD
From sweetlittlebluebird.com
10 BEST STUFFED BELL PEPPERS WITH TOMATO SAUCE RECIPES ...
From yummly.com
ITALIAN ROAST CHICKEN WITH PEPPERS AND OLIVES | NIGELLA'S ...
From nigella.com
EASY STUFFED PEPPERS WITH RICE - PENNY'S RECIPES
From pennysrecipes.com
SHEET PAN SAUSAGE, PEPPERS, AND ONIONS RECIPE
From simplyrecipes.com
RECIPES BY PHOTO - SWEET LITTLE BLUEBIRD
From sweetlittlebluebird.com
10 BEST STUFFED BELL PEPPERS WITH TOMATO SAUCE RECIPES ...
From yummly.com
ITALIAN ROAST CHICKEN WITH PEPPERS AND OLIVES | NIGELLA'S ...
From nigella.com
SHEET PAN SAUSAGE, PEPPERS, AND ONIONS RECIPE
From simplyrecipes.com