Piedmontese Roasted Peppers

AlexandraGluten Free, Main Courses, Side Dishes108 Comments

Piedmontese Peppers

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These vibrantly colourful Piedmontese Roasted Peppers are utterly delicious and easily prepared. They are perfect served warm or at room temperature. I serve them on a large platter, with some crusty bread to mop up the delicious juices. Extremely versatile, they are perfect for casual dining, dinner parties or al fresco entertaining. They are a lovely accompaniment to roast chicken, a perfect prepare ahead starter or as part of an antipasti spread.

A visit to Adelaide Central Market inspired this dish. A pile of colourful peppers caught my eye; their brilliant colours at once enticing and inspiring. There are so many ways in which to use peppers and ideas flooded my mind; roasted and marinated as a side dish, on bruschetta with soft, creamy goat cheese, diced raw in a Mexican style salsa with corn and tomatoes, Greek-style stuffed with beef and rice, delicious Italian caponata, roasted with tomato to make soup or turned into a dip. Ideas abound but today my thoughts turned to these delicious halved and stuffed peppers, packed full of the sunny flavours of the Mediterranean.

You can vary this recipe to suit your personal taste.

Non-negotiable ingredients are peppers, (of course) tomatoes, finely sliced garlic, basil, olive oil, salt and pepper. Add or subtract ingredients as you wish. If you don’t care for bocconcini then feta also works well. If you don’t like olives, omit them. Anchovies add umami flavour and I think they’re essential but if you really can’t contemplate them, or if you’re looking for a vegetarian dish, omit them and add a little sea salt (I use Maldon). You just fill the halved peppers with vibrant Mediterranean ingredients, bake for about a half hour, and serve warm or at room temperature.

With summer on the way in Australia, you will find many reasons to serve these Piedmontese Roasted Peppers. I love to serve mine with Gluten Free Olive and Rosemary Focaccia.


Xx Alex

P.S. For more great vegetarian recipe options, have a look at our:
Baked Stuffed Mushrooms
Roasted Cipollini Onions with Thyme
Pumpkin, Cranberry and Almond Salad

Piedmontese Roasted Peppers

A large platter of these colourful, delicious Piedmontese Peppers will add sunshine to even the dullest day. They are easily prepared and full of delicious Mediterranean flavours.
5 from 30 votes
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Course: Antipasto, Entree, Side Dish
Cuisine: Mediterranean
Keyword: capsicum, delicious, easy, flavoursome, mediterranean, peppers, roasted, simple
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 384kcal
Author: Alexandra


  • 4 small red or yellow peppers or a combination (1)
  • 120 g cherry tomatoes halved if small, quartered if large
  • 4 cloves garlic peeled and thinly sliced
  • 12 basil leaves (2)
  • 16 Kalamata olives pitted and halved
  • 4 medium bocconcini about 130g, sliced (3)
  • 4 anchovies halved lengthways – use good quality (4)
  • 1/2 cup olive oil extra virgin (5)
  • salt and pepper to taste
  • chilli flakes – optional


  • Preheat the oven to 180 Degrees C (350F)
  • Halve the peppers lengthways, remove the core, seeds and white pith.
    Lay the peppers, skin side down, in a shallow baking dish that will comfortably hold them. 
  • Divide the pieces of cherry tomatoes amongst the peppers.
    Tuck 3 or 4 slices of garlic between the tomatoes.
    Tuck basil leaves and olives between the tomatoes.
  • Cut, or tear the bocconcini into pieces with your hands, and scatter on top. Use some crumbled feta if you prefer.
    Add an anchovy, halved lengthways or chopped if you prefer.
    Grind some black pepper over the top.
    If you are using anchovies omit the salt. 
  • Drizzle over the olive oil. Don’t skimp, it is essential for the wonderful juices. 
  • Bake in the oven approximately 35 minutes until they are slightly blackened around the edges but still holding their shape.
  • Transfer the cooked peppers to a serving dish, with all the delicious juices poured over, and garnish with a few basil leaves.
  • Serve warm or at room temperature.


  1. I prefer to use red and yellow peppers for this recipe. Orange works well too if they’re available, and I prefer them to be on the small side. If large they can be cut into quarters but you will need to increase the quantities of the fillings. I generally don’t buy green peppers. Green peppers are harvested before they are completely ripe and I find there is a mildly bitter edge to their flavour.
  2. I sometimes whiz a handful of basil leaves with some olive oil in a small food processor and drizzle this over in lieu of adding the basil leaves and olive oil separately. Or use some basil pesto if you have some on hand.
  3. I have used medium sized bocconcini balls. You could use a large bocconcino ball or use some crumbled feta if you prefer.  You could take the dish to new heights by using Buffalo Mozzarella – it’s delicious.
  4. Simply omit the anchovies to make a vegetarian dish. Use a few sea salt flakes instead.
  5. It is essential that good quality olive oil is used as you will be mopping up the delicious juices with crusty bread.


Calories: 384kcal | Carbohydrates: 10g | Protein: 7g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 282mg | Potassium: 343mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4000IU | Vitamin C: 160mg | Calcium: 131mg | Iron: 1.1mg
Piedmontese Roasted Peppers
Gluten Free Piedmontese Roasted Peppers - It's Not Complicated Recipes #peppers #roastedvegetables
Gluten Free Piedmontese Roasted Peppers - It's Not Complicated Recipes #peppers #roastedvegetables
About the Author


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I'm Alex – a passionate foodie and writer. I love sharing delicious and simple recipes to inspire you in the kitchen. Try a recipe? I'd love to see your creations! #itsnotcomplicatedrecipes

108 Comments on “Piedmontese Roasted Peppers”

    1. David, I love anchovies but I realise they’re not for everyone. That’s the beauty of these Peppers, they can be customised to suit individual taste. Please let me know if you try the Peppers – and if your daughter enjoys them minus the anchovies. 🙂

  1. 5 stars
    I love bell peppers,the presentation looks so great. Love all your recipes. Thanks for sharing

  2. 5 stars
    I love roasted peppers, I usually have them with a dash of lemon and mustard sauce. I can’t wait to try this recipe soon. Thank you.

  3. Thanks for sharing this! I love bell peppers, and my family is vegetarian! I like how this could be a main dish depending on if you added extra stuffings – and it would be a great side dish as well! I cant wait to give it a try!

  4. Pingback: Roasted Capsicum Pesto - It's Not Complicated Recipes

  5. 5 stars
    Omg, those are so good. I just made them for lunch and were a huge success, I will definitely make them again.

    1. Hi Tara, I love the combination of flavours here, and I like that they can be a great side dish or a stand-alone meat-free meal. Let me know if you try them. 🙂

  6. Pingback: Roasted Capsicum Soup with Basil Oil - It's Not Complicated Recipes

  7. 5 stars
    Another great pepperful recipe. I love it. Im a big fan of peppers. Actually anything thats just spicy.

  8. 5 stars
    I really do enjoy reading your recipes! Each one is different and each one is not complicated all! I like roasted foods, although I don’t do it much I’d still love to try this recipe.

  9. These look delicious and I love how colorful they are! Thanks for sharing 🙂


  10. This looks absolutely gorgeous, I love roasted peppers, this is definitely on my ‘to try’ list!

  11. That’s something I’d love to make at the weekend. The photos look amazing so I’m sure the peppers will be yummy!

  12. 5 stars
    We love roasted peppers in our house and these look so incredibly good! I’m definitely going to be giving these a try one night this week.

  13. 5 stars
    These peppers look wonderful. I love the flavor profile that anchovies add. So many people are afraid to use them.

  14. 5 stars
    The Adelaide Central Market is amazing. I love visiting the markets when I travel. They have a great display of the local dishes and colorful people.

  15. 5 stars
    I always love your recipes! I’ve sent several to my hubby to try. Thank you for inspiring my palate!

  16. 5 stars
    I could make a meal of these, I love roasted peppers. They are so colourful and good for you too.

  17. Yumm. We love roasted peppers and it’s fun to discovery ways to spice them up. I’m working on my fall meal planning routine.

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