Olive-anchovy pepper wedges

Time 40 minutes
Yields Makes 16 pieces
Olive-anchovy pepper wedges

Heat the oven to 375 degrees. Lightly oil a shallow baking dish and arrange the pepper wedges in it in a single layer, hollow sides up.


Stir together the olives, garlic, parsley, anchovies, capers, tomatoes and pepper flakes in a small bowl. Season with pepper to taste. Add more of any ingredient to taste; if mixture is too dry, add a bit more chopped tomato.


Spoon a little of the mixture into each pepper wedge. Drizzle with olive oil. Cover the pan with foil and bake 20 minutes. Uncover and bake until the peppers are soft, about 10 minutes longer. Serve at room temperature.

This is adapted from “From the Farmers’ Market” by Richard Sax with Sandra Gluck (Harper & Row, 1986).

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