Photo: Priscilla Du Preez
Piedmontese peppers
7 ingredients
1 hr + 1 hr
Serves 4
openrecipes
Explore Mediterranean flavours with Simon Hopkinson's recipe for roast peppers – perfect for antipasto or a light lunch.
Estimated Nutrition (whole recipe, rough)
188
Calories
2g
Protein
14g
Fat
16g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8-12 ripe plum tomatoes
- 4 red peppers
- 4 garlic
- 5-6 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 8 large canned anchovies
- small handful fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes