Grilled Vegetable Recipes
4.75 from 4 votes

Roasted Red Peppers with Anchovies Recipe

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
Servings: 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


  • Roast the red peppers on the grill, under a broiler or directly over the flame of a gas burner, until blackened all over.
  • 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.
  • Peel off the skins, and remove the stems, ribs and seeds.
  • Cut each pepper into 8 lengthwise strips and place them in a small glass or ceramic bowl.
  • 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.
  • When you are ready to serve, arrange the peppers on a platter and scatter the anchovy quarters on top.
  • Sprinkle with crushed red pepper flakes, if desired.
  • Serve with crusty bread.

Recipe 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.