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Piedmontese peppers

Explore Mediterranean flavours with Simon Hopkinson's recipe for roast peppers – perfect for antipasto or a light lunch.
4 Servings - 1 hr 30 min -
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Servings:4  | Calories:376 | Total Fat:28g  | Chol:51mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 28g
43 %
Sat Fat 4g
20 %
Total Carb 14g
5 %
Fiber 4g
16 %
Sugars 8g
Cholesterol 51mg
17 %
Sodium 2699mg
112 %
Protein 20g
40 %
50% Extra virgin olive oil
33% Anchovies
8% Ripe plum tomatoes
7% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


8-12 ripe plum tomatoes
4 red peppers, stalks left on (for decoration), cut lengthways in half, seeds removed
4 garlic cloves, sliced
5-6 tbsp extra virgin olive oil
salt and freshly ground black pepper
8 large canned anchovies, cut in half lengthways
small handful fresh basil

Directions : View recipe directions on
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