Typical Italian pickled peppers

Ingredients for 4 servings:

• 1 bell pepper(s), yellow
• 1 bell pepper(s), orange
• 1 bell pepper(s), red
• 6 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp thyme, chopped
• 3 anchovy fillets
• 1 clove(s) garlic
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Halve the peppers, remove the cores, then halve them again and place cut-side down on a greased baking sheet. Place in the oven under the broiler and roast for about 10 minutes. If the skin turns black, it’s fine, but by then the quarters have to be removed. Let the peppers cool and then peel off the skin with a sharp knife. Support the quarters from the inside with your fingers to keep the peppers in shape. Mix a vinaigrette of olive oil, lemon juice, thyme, chopped garlic, salt and pepper and drizzle with it over the quarters. Add the anchovy fillets and let everything marinate. After about an hour it tastes delicious. Green peppers are also a good choice, of course. But we don’t like them, so my recipe is yellow, orange and red.