Equipment
Ingredients
Primary Ingredients
- 2 red bell peppers, whole
- 2 yellow bell peppers, whole
- 6 anchovy fillets packed in oil, drained and finely chopped
- 30 g capers, drained and rinsed
- 45 ml extra virgin olive oil, divided use
- 2 garlic, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 168 kcal
- Protein
- 4 g
- Carbohydrates
- 14 g
- Fat
- 12 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 366 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 4 mg
- Potassium
- 463 mg
- Calcium
- 37 mg
- Iron
- 1.4 mg
- Magnesium
- 31 mg
- Phosphorus
- 67 mg
- Zinc
- 0.6 mg
- Vitamin A
- 168 mcg
- Vitamin C
- 313 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.4 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.15 mg
- Niacin
- 2.9 mg
- Folate
- 74 mcg
- Water
- 194 g
Sources: USDA FoodData Central
Method
Preheat the oven to 230°C (450°F). Lightly rub the whole bell peppers with a few drops of olive oil and place them on the baking sheet.
Roast the peppers in the oven for 25 to 30 minutes. Use tongs to turn them every 10 minutes to ensure even exposure to the heat.
Using tongs, immediately transfer the hot peppers to a mixing bowl. Cover tightly with plastic wrap or a flat plate and let them sit for 15 minutes. This creates steam that loosens the skins.
Once cool enough to handle, peel the charred skins off the peppers and discard them. Remove the stems and seeds, then slice the flesh into long strips. Place the strips into a clean serving bowl.
In a small skillet over medium-low heat, gently warm the 45ml of extra virgin olive oil, sliced garlic, and chopped anchovies. Cook, stirring frequently, for 3 to 4 minutes.
Pour the warm garlic and anchovy oil over the sliced peppers. Add the rinsed capers and gently toss everything together until well coated.
Let the mixture marinate at room temperature for at least 25 minutes before serving to allow the flavors to meld. Serve at room temperature.
Chef's Notes
- For the best flavor, seek out high-quality anchovy fillets packed in olive oil or salt. Avoid anchovy paste, which can have a tinny, metallic aftertaste.
- If using salt-packed capers instead of brined, soak them in cold water for 15 minutes and rinse thoroughly to remove excess sodium before adding to the dish.
- The resting period is crucial. Giving the sweet peppers time to absorb the briny, umami-rich anchovy oil transforms the dish from a simple side into a complex antipasto.
- Save any leftover infused oil at the bottom of the serving bowl; it makes an exceptional dipping oil for crusty bread or a dressing base for bitter greens.
Storage
Refrigerator: 5 days — Store in an airtight container. Flavors will deepen over time. Bring to room temperature before serving.
Troubleshooting
Pepper skins are difficult to peel and tear the flesh
Cause: The peppers were not roasted long enough to fully blister, or they did not steam long enough in the bowl
Fix: Use a sharp paring knife to carefully scrape the stubborn skin patches away from the flesh
Prevention: Ensure skins are deeply blistered all over before removing from the oven, and allow a full 15 minutes of covered steaming
The garlic tastes bitter
Cause: The skillet heat was too high, causing the garlic to fry and brown instead of gently infusing
Fix: Cannot be fixed. If the garlic burns, discard the oil mixture and start over to avoid ruining the peppers
Prevention: Keep the heat medium-low and remove the skillet from the heat immediately if the garlic begins to take on a dark color
Cultural Context
This recipe is deeply rooted in Southern Italian and Sicilian culinary traditions, where the combination of sweet summer produce and briny preserved seafood is a foundational flavor profile. Peperonata and similar roasted pepper antipasti are almost always served at room temperature to allow the robust qualities of extra virgin olive oil, garlic, and anchovies to fully bloom. The anchovies act not as a fishy element, but as a savory backbone that elevates the natural sweetness of the roasted bell peppers.
