Stuffed Pimentos (or Red Peppers)

This recipe of Delia Smith’s was all the rage in the UK several years ago. The long cooked red peppers taste really good!


  • 4 pimento or red peppers
  • 4 fresh, ripe tomatoes, seeded and chopped
  • 6 cloves garlic, minced
  • salt and pepper
  • 4 filets of anchovies
  • 4 slices fresh Mozzarella cheese


Cut the pimentos in half scooping out the membrane and seeds, but leaving the stems. Lay them on a lightly oiled baking pan. Fill each with the chopped tomatoes. On top of this place the minced garlic. Sprinkle with salt and pepper. Lay over an anchovy. Bake in a preheated 325 degree oven for 1 hour or more, until the tomatoes are quite melted, remove from the oven and place over each pimento a slice of Mozzarella. Reheat in oven 5 to 7 minutes.