My Favorite Peppers

All Photos by Robert Wesley Branch

Some years back, I saw Delia Smith making her version of these peppers one Saturday afternoon on a PBS cooking show.

Half and seed red pepper, leaving core (to handle after cooking); place peppers face up in roasting dish; peel and quarter tomatoes and place two quarters in each pepper; slice garlic and add generous portion to peppers; chop anchovies and add to peppers; add generous heaping teaspoonfuls of olive oil over each pepper; (you can even add capers, if you like – and I like!); season with pepper and bake for 50-60 minutes on 400 degrees.

When you’re next in London, be sure to stop by Bibendum, where, if still on the menu, these delicious peppers are sure to please.