Sweet peppers roasted until collapsed and silky, filled with anchovy fillets and good olive oil. A classic Mediterranean side cooked entirely on the grill.
smokeandsoil.com/recipes/fire-baked-peppers-with-anchovies
by L Field
Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
This is a recipe that only makes sense when peppers are at their best. The grill doesn’t hide inferior produce — it amplifies it. Choose well and the cooking takes care of itself. Sweet peppers, when ripe and fresh, develop a natural sweetness that fire only enhances, caramelising their skins and softening their flesh into something deeply satisfying.
The addition of anchovies might raise an eyebrow, but it’s a classic pairing that brings a subtle umami depth to the dish without overpowering the pepper’s clean, bright flavours. Olive oil, garlic, and a splash of vinegar round out the profile, creating a balance of richness, sharpness, and freshness. The simplicity of the ingredients is key here — each plays a distinct role, letting the fire do the heavy lifting.
Cooking directly over the coals requires attention and patience, but the results reward the effort. The peppers blister and char, their skins transforming into a smoky, tender vessel for the anchovies and herbs. It’s a dish rooted in seasonality and simplicity, perfect for those who appreciate the craft of fire cooking and the honest flavours that come with it.
Ingredients
sweet bell peppers (mixed colours, preferably red and yellow)
drained
finely grated or minced
Maldon)
roughly chopped
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Establish Direct High Heat
Prepare the Weber Master-Touch for direct high heat. Fill a chimney starter with Weber briquettes and light. Once the briquettes are fully ashed over and glowing red, pour them evenly across the charcoal grate. Place the cooking grate in position and allow it to preheat for 5 minutes. The target grate temperature is approximately 230°C.
Char the Peppers
Place the whole, un-oiled peppers directly onto the hot cooking grate over the briquettes. Close the lid and allow the peppers to char. Turn the peppers every 4-5 minutes using long-handled tongs. The objective is to achieve complete blackening and blistering of the skin on all sides. This process should take between 15 and 20 minutes. The internal flesh will soften and steam as the skin burns.
Steam and Rest
Once the peppers are fully blackened, remove them from the grill and immediately place them into a heatproof bowl. Cover the bowl tightly with a lid or cling film. Allow the peppers to steam for a minimum of 10 minutes. This crucial step loosens the charred skin, making the peeling process simple and clean.
Peel and Seed
Working over a sink or a clean cutting board, carefully peel the charred skin from the peppers using the paring knife. Do not rinse the peppers under water, as this will wash away the valuable smoky flavour. Once peeled, make a slit down one side of each pepper and remove the core and seeds. Tear the pepper flesh into thick strips.
Dress and Serve
Arrange the pepper strips on a serving plate. In a small bowl, whisk together the extra virgin olive oil, sherry vinegar, and grated garlic. Drizzle the dressing over the peppers. Lay the drained anchovy fillets across the peppers. Finish with a light sprinkle of flaky sea salt, a grind of black pepper, and the chopped parsley. Serve immediately or at room temperature.
Dress and Serve
Arrange the pepper strips on a serving plate. In a small bowl, whisk together the extra virgin olive oil, sherry vinegar, and grated garlic. Drizzle the dressing over the peppers. Lay the drained anchovy fillets across the peppers. Finish with a light sprinkle of flaky sea salt, a grind of black pepper, and the chopped parsley. Serve immediately or at room temperature.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Written by
L Field
