A delightful dish of roasted bell peppers stuffed with tomatoes, garlic, and anchovies, topped with fresh basil.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cut the bell peppers in half lengthwise and remove the seeds, leaving the stems intact for presentation.
Keeping the stems adds a decorative touch to the dish.
Place the pepper halves in a lightly oiled roasting tray.
Ensure the peppers are evenly spaced for uniform roasting.
Quarter the tomatoes and place two quarters in each pepper half.
Use ripe tomatoes for the best flavor.
Chop the anchovy fillets and distribute them evenly among the pepper halves.
Chopping the anchovies helps distribute their flavor.
Finely chop or slice the garlic and sprinkle it over the peppers.
Garlic adds a wonderful aroma and depth of flavor.
Drizzle olive oil over the peppers and season with black pepper.
Use freshly ground black pepper for a more robust flavor.
Roast the peppers in the preheated oven for 50-60 minutes until the edges are slightly charred.
Check occasionally to ensure they don't overcook.
Transfer the roasted peppers to a serving dish and pour any juices from the tray over them.
The juices add extra flavor to the dish.
Garnish with fresh basil leaves and serve warm.
Fresh basil adds a vibrant color and fresh aroma.
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