• Yield: 2 - 4 servings

This is a succulent rustic lunch or light supper. The aromatic, bitter flavor of the hyssop combined with the sweetness of the peppers and ripe tomatoes is delightful. Make sure you serve this with some crusty fresh bread so you can mop up the juices.


  • 4 red bell peppers

  • 3 cloves garlic

  • Salt

  • 2 sprigs hyssop leaves, removed from the stems and finely chopped

  • Olive Oil

  • 16 ripe cherry tomatoes

  • 8 anchovy fillets


1. Preheat the oven to 400°F (200°C)

2. Halve the peppers lengthways, remove and discard the white core and seeds, then lay the peppers, cut side up, in a greased baking dish. They should fit snugly.

3. Peel the garlic, slice it finely and put a few slices in each halved pepper, together with a little salt, a pinch of hyssop leaves and 1 tbsp (15 ml) oil. (If you are using anchovies in olive oil, use this oil, as it adds extra flavor.) Halve the tomatoes — there's no need to peel these small tomatoes — and tuck them into the peppers. Bake in the oven until the peppers have almost collapsed and are full of juice.

4. Either drain the anchovies, if in oil, on paper towels, or if in brine, rinse and dry them. Roughly chop the anchovy fillets and stir 1 tsp (5 ml) into each of the peppers. Return to the oven for 10 minutes, then serve.

Reprinted with permission from Jekka's Herb Cookbook by Jekka McVicar, Firefly Books, 2011

Jekka McVicar
Jekka McVicar is a British horticulturalist who has been called "The Queen of Herbs," and in 2016 the Royal Horticultural Society named her an Ambassador for health and well-being through gardening. Her herb nursery, Jekka's Herb Farm, has won 59 RHS gold medals. She is author of The Complete Herb Book, Jekka's Herb Cookbook and co-author of Vegetables, Herbs and Fruit.