Peppers Piedmontese (stuffed peppers)

Stuffed peppers (peppers piedmontese)

Dinner party recipes by Papadeli

Peppers Piedmontese

This colourful dish is ideal hot or cold as a light starter, or it can be used as an imaginative accompaniment for fish cakes, pan fried chicken etc  It is a very healthy option and easy to make.  For a lovely vegetarian option, omit the anchovy and place a slice of buffalo mozzarella on top.


2 red peppers

2 green peppers

4 fresh tomatoes peeled

8 anchovy fillets

2 cloves of garlic, chopped

Extra virgin olive oil


Cut the peppers in half, de-seed and clean out the inside, leaving the stem.  Place on a baking tray.  Put half a tomato in each half pepper and top with and anchovy fillet (skip this bit for the veggie option and add a slice of Mozzarella). Scatter the garlic and add some freshly ground pepper and sea salt.  Sprinkle liberally with olive oil.

Cook in the oven 190c gas 5 for about 20 minutes.