{38 Power Foods} Roasted Red Peppers with Anchovies

Strips of roasted red peppers combined with quartered anchovy fillets, thin slices of garlic and olive oil.

What an easy and delicious nutritional powerhouse of a dish!

We enjoyed these easy and delicious roasted red peppers with anchovies on crusty bread with a glass of chilled white wine last night and ended up polishing off the whole thing!

Fortunately each serving (before the bread) has just 2 PointsPlus value, making it a Weight Watchers friendly appetizer or snack, that is as healthy as it is delicious.

Roasted Red Peppers with Anchovies

Roasted Red Bell Peppers with Anchovies

I’m so glad I chose this recipe for today’s 38 Power Foods group post.

Every Friday a group of bloggers led by Mireya of My Healthy Eating Habits, is working their way through the healthy ingredients contained within Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients, from Martha Stewart and the editors of  Whole Living Magazine.

This week’s Power Foods ingredient is bell peppers.

If you haven’t seen the book, it’s definitely worth taking a peek. I’m more pleased with it with each passing week. The 38 Power Foods are categorized into 5 chapters: 1) Vegetables; 2) Fruits; 3) Grains and Legumes; 4) Nuts and Seeds; and 5) Eggs, Yogurt and Fish. Along with recipes for each ingredient, there’s interesting health information, as well as buying, storing, and preparation tips, making it a useful resource for anyone wanting to eat healthier.

Did you know that red bell peppers have more Vitamin C than an orange? Just one small red, orange or yellow pepper provides as much as 3 times your daily requirement. They’re also rich in vitamin B6, beta carotene and a host of other antioxidants that help to protect you against heart disease, cancer, and eye conditions including cataracts and macular degeneration.

I’m a huge fan of roasted red peppers and am rarely without a jar in the pantry or fridge. You can use them so many ways: in dips, salads, and pasta or on sandwiches. For some reason, I rarely take the time to roast them myself, but this roasted red bell peppers with anchovies recipe helped remind me just how easy it is, especially with a gas grill sitting right outside my kitchen door!

Roasted Red Peppers

Roasted Red Bell Peppers

Char on all sides, place in a covered dish to steam, and then remove the skins, stems, ribs and seeds, before cutting the peppers into strips. That’s really all there is to it. You may be tempted to rinse them to get rid of bits of skin, but don’t because you’ll end up washing away lots of flavor in the process.

What’s your favorite way to use roasted red peppers?


Roasted Red Peppers with Anchovies

Roasted Red Bell Peppers with Anchovies – A Delicious Way to Enjoy your Power Foods

Roasted Red Peppers with Anchovies Recipe
Prep time
Cook time
Total time
Roasted red pepper strips combined with thin slivers of garlic, anchovy fillets and olive oil delicious served over crusty bread or added to salads or sandwiches
Recipe type: Appetizer
Serves: 4
  • 2 red bell peppers
  • 1 garlic clove, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 4 anchovy fillets, quartered
  • Crushed red pepper flakes, optional
  1. Roast the red peppers on the grill, under a broiler or directly over the flame of a gas burner, until blackened all over.
  2. Place the peppers in a large bowl and cover with plastic wrap to let them steam for about 15 minutes, which will help to loosen their skins.
  3. Peel off the skins, and remove the stems, ribs and seeds.
  4. Cut each pepper into 8 lengthwise strips and place them in a small glass or ceramic bowl.
  5. Add the garlic and olive oil and let marinate for at least 1 hour at room temperature. You can also cover them tightly with plastic wrap and refrigerate them for up to 2 days.
  6. When you are ready to serve, arrange the peppers on a platter and scatter the anchovy quarters on top.
  7. Sprinkle with crushed red pepper flakes, if desired.
  8. Serve with crusty bread.
Cook's Notes
Nutritional Estimates Per Serving (1/4th recipe): 67 calories, 5 g fat, 4 g carbs, 1 g fiber, 2 g protein and 2 Weight Watchers PointsPlus Value (PPV) Don't rinse the roasted peppers to remove the charred skin because you'll wash away lots of flavor.


If you liked this post and recipe for roasted red peppers with anchovies out these links to more Weight Watchers friendly bell pepper recipes:

Skinny Pasta with sausage, peppers, onions, and mushrooms (Simple Nourished Living)
Easy Italian Sausage and Peppers Recipes with Weight Watchers PointsPlus values (Simple Nourished Living)
Turkey Stuffed Peppers (SkinnyTaste)
Roasted Red Pepper Soup (Skinny Taste)
Tomato and Roasted Pepper Lasagna (Weight Watchers)
Mediterranean Peppers and Olives Salad (Laaloosh)

For more great delicious bell pepper recipes, check out the blogs of these fabulous food-blogging ladies who are participating in the 38 Power Foods group today:

Alyce More Time at the Table, Ansh – Spice Roots, Jeanette – Jeanette’s Healthy Living, Jill – Saucy Cooks, Mireya – My Healthy Eating Habits, Sarah – Everything in the Kitchen Sink, Casey – Bookcase Foodie, Bambi – Adobo Down Under

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  1. says

    I’m not an anchovy fan, but perhaps I should give them another chance? Did you use fresh anchovies Martha or canned ones? Any brand you recommend? I love roasted peppers and sadly, I love bread and wine too! Lovely post!

    • says

      Jill, if you are not a fan, you may want to search out anchovies cured in salt that you can rinse before using. They’re hard to find but worth it when you do. These days I use whatever brand of canned I can find. I think these were from Trader Joe’s.

  2. says

    I’ve yet to try this simple combination, but must soon. Anchovies are full of healthy omega-3’s, so what powerful combination with red bell peppers.

    • says

      Jeannette, As I learn more about the healthy benefits of “little” fish like anchovies, sardines, etc, I find myself experimenting with them more and more.

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