Roasted Bell Peppers with Tomato and Garlic

Very versatile, these little gems make splendid hors d’oeuvres eaten out of hand or set atop a crostini, as well as a side dish. A few on a plate make a nice sit-down first course, and they’re great as part of a buffet.

They add a nice pop of color—along with the nutrients—to your plate. The first go-around we served our Roasted Bell Peppers boats with a Parmesan Meatloaf.

Roasted Bell Peppers with Tomato and Garlic

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 garlic cloves, peeled and smashed
  • 2 anchovy filets, chopped
  • Kosher salt
  • 1 Tbsp. unsalted butter, room temperture
  • 2 bell peppers, red and/or yellow
  • 1 med-large tomato
  • Freshly ground blak pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. chopped fresh flat-leaf parsley


  1. Position a rack in the center of the oven and preheat to 350°F.
  2. Lightly oil a 13 x 9-inch gratin pan or similar-size baking dish.
  3. Combine the garlic and anchovies in a small mortar, add a pinch of salt, and smash and grind to form a paste. Add the butter and work together with a wooden spoon until well combined.
  4. Half the peppers lengthwise and remove the core, seeds, and soft membrane-like ribs. Cut each half lengthwise into 1 1⁄2″ wide strips. Arrange the strips skin side down on the baking dish. Core the tomato and cut it into the same number of wedges as you have pepper strips. Using a sharp paring knife, carve the juicy seed pockets away from each tomato slice and discard. Season tomato strips on all sides with salt and pepper.
  5. Dived the seasoned butter among the pepper boats, spreading a small amount on each one. Top with a piece of tomato. Drizzle with olive oil.
  6. Roast until the peppers and tomato pieces are tipped with brown and the pepper is just barely tender, 30 to 40 minutes.
  7. Sprinkle the peppers and tomato with parsley and serve warm or at room temperature, with the juices pored over the top.

Recipes from “All About Roasting” by Molly Stevens


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