Peppers with Mozzarella and Anchovy Breadcrumbs

Peppers with Mozzarella and Anchovy Breadcrumbs

I have been making this roasted pepper recipe for years. It is a recipe that brings with it the taste of summer whatever the weather. Anchovy and chilli are an iconic duo in my opinion and add a wonderful hit of umami flavour to the crunchy breadcrumbs. My top tip would be to tear the mozzarella as opposed to slicing it. The texture is much more enjoyable this way and it looks better too.

Ingredients

Serves 4-6

Difficulty – Easy

Time - 1hr

Note: You will make extra breadcrumbs, use them on salads, vegetables or pasta.

• 6-8 peppers (a mix of red and yellow)

• Olive oil

• Sea salt

• 100g fresh breadcrumbs (made from day-old bread)

• 2 tbsp extra virgin olive oil

• 4 anchovy fillets, finely chopped

• 1 tsp dried chilli flakes

• 150g mozzarella 

• Parlsey

Method

• Preheat the oven to 225° C fan setting. 

• Slice your peppers into thick pieces, discarding the core. Transfer to two roasting trays, drizzle generously with olive oil and sea salt and cook for 35-45 mins until soft and slightly charred. 

• For the anchovy breadcrumbs, heat about 4tbsp olive oil in a frying pan, add the chopped anchovies and chilli flakes and cook over a medium heat until the anchovies have broken down. 

• Add the breadcrumbs and a good pinch of salt and cook for 5-7 minutes until golden brown. 

• Transfer to a kitchen towel lined plate to drain any excess oil. 

• Arrange the roasted peppers onto a serving platter, tear over the mozzarella and sprinkle over the breadcrumbs and fresh parsley.

For more Summer recipes try this caesar salad or these ricotta stuffed courgette flowers.