Preparation time: 4 minutes, plus 30 minutes cooking
Makes 1 serving (for a hungry person), with leftovers
• 2 red peppers
• 16 cherry tomatoes
• 4 anchovies
• 1 garlic clove, sliced
• extra-virgin olive oil, for drizzling
This recipe is easy and requires very few ingredients. Delicious served with bread or couscous to soak up all the juices, it can be cooked either the night before or even in the morning, as it requires little input on your part.
Preheat the oven to 350°F. Slice the peppers in half, down the middle of the stalk. You should be left with four perfect sides. Remove the seeds and white flesh.
Lay the peppers cup side up on a baking tray and stuff with the cherry tomatoes (4 should fit perfectly in each pepper half), anchovies, and sliced garlic. Drizzle with olive oil and roast for 30 minutes. The peppers will fill with a delicious juice when cooking: take care not to let this escape when packing into your lunch receptacle!