These delicious Italian stuffed peppers are filled with anchovies, garlic, basil and cherry tomatoes. A quick, flavorful lunch or dinner you’ll want to make again and again.
I love these Italian stuffed peppers. Even if you’re not an anchovy fan, the anchovies in this recipe add a deep, savory note without tasting overly fishy or too salty.
This simple, reliable dish comes from the Piedmont region. Bright red peppers are filled with just a few ingredients: anchovies, garlic, basil and cherry tomatoes, then finished with olive oil, salt and pepper. The result is vibrant, fresh and satisfying.
Full disclosure: I did slightly scorch the edge of one pepper in my oven—I left them in a touch too long. It happens, but it didn’t harm the flavour.
These peppers are excellent served hot or cold. They pair beautifully with a fresh salad—try a grain salad like farro, or simply toss arugula with balsamic and shaved Parmesan. You can also swap ingredients in the salad for zucchini, cucumber, or a tuna-and-feta mix for a different but equally tasty meal.
One of the best things about this recipe is that you can prepare the peppers ahead of time. Fill them the night before, then pop them in the oven when you’re ready to eat. It’s a fast, healthy option when you want minimal fuss in the kitchen.
This recipe serves two as a main course or four alongside a salad. It scales easily—double the ingredients to serve four as mains (one pepper each), but extend the roasting time to 45–60 minutes.
If you try this recipe, please leave a comment to tell me how it went—I love hearing from readers. You can follow the blog on social media for more recipes and updates.
Step By Step Photos Above
Most of our recipes include step-by-step photos, tips to make them foolproof, and sometimes video.
Italian Stuffed Peppers with Tomatoes and Anchovies
By Emily
Ingredients
- 2 red peppers
- ~1 1/2 cups (300g) cherry tomatoes
- 1 garlic clove
- 4 anchovy fillets
- 4 large basil leaves
- 1 1/2 tbsp olive oil
- Salt and pepper to season
Instructions
-
Preheat the oven to 180°C/350°F/gas mark 4. Cut the peppers in half and remove the seeds and white ribs. Lightly rub the pepper halves with olive oil and arrange them in a baking dish.
-
Thinly slice the garlic and divide the slices among the pepper halves. Tear each anchovy fillet into pieces and add to each pepper, then tuck in a torn basil leaf.
-
Halve the cherry tomatoes, season with a pinch of salt and pepper and a drizzle of olive oil, then stuff the peppers with the tomatoes.
-
Roast for 20–25 minutes, until the peppers are soft and lightly blistered. Serve hot or cold with a salad.
Notes
This recipe was developed using metric measurements; imperial amounts are approximate.
Helpful Info for All Recipes
- I use extra virgin olive oil in all recipes unless stated otherwise.
- When using canned or jarred tomatoes I recommend trusted brands for best flavour.
- Vegetables are assumed medium sized unless specified.
- Recipes are tested using a fan (convection) oven.
- Find out more about how nutrition is calculated on the site.
- Check out our Italian pantry staples and essential kitchen tools for Italian cooking.
Nutrition
Nutrition information is calculated automatically and should be treated as an estimate.