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Piedmont Peppers

Piedmont Peppers Recipe

  • 6 red bell peppers, halved and seeded, stems left intact
  • 6 plum tomatoes, peeled and quartered
  • 12 anchovy fillets, rinsed and roughly chopped
  • 4 cloves garlic, thinly sliced
  • ½ cup (125 mL) extra virgin olive oil
  • Salt and freshly ground black pepper
  • 12 whole leaves flat-leaf parsley
  • 13- by 9-inch (3 L) baking dish, oiled
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 227kcal (11%)
Total Fat 19g (30%)
Saturated Fat 3g (14%)
Cholesterol 7mg (2%)
Total Carbohydrate 10g
Dietary Fiber 3g
Sugars 7g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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