Recipe description
July 19, 2026
Roasted pepper salad with anchovies
Savory roasted pepper salad with anchovies supporting digestion and fiber.
Protein Rich
Omega-3 Rich
Low Glycemic
85%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: fish, sulfites, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from peppers and lettuce.
- Includes healthy fats from olive oil and protein from anchovies.
- Colorful vegetables provide polyphenols and contribute to dietary diversity.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bell Pepper
2
piece
Anchovy
4
piece
Lettuce
1
bowl
Oil, olive
2
tablespoon
Vinegar, red wine
1
tablespoon
Garlic
1
clove
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Preheat oven to 200°C (400°F). Cut bell peppers into quarters, remove seeds and stems.
2
Place pepper quarters on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 20-25 minutes until softened and slightly charred.
3
While peppers roast, prepare the dressing by whisking together remaining olive oil, red wine vinegar, minced garlic, salt, and black pepper.
4
Arrange lettuce in serving bowls. Once peppers are cooked, let them cool slightly then arrange over the lettuce.
5
Top with anchovies and drizzle with the prepared dressing. Serve immediately.
More Recipes For Your Gut
Nutrition
174 kcal
Calories
4 g
Protein
12 g
Carbohydrates
4 g
Fiber
3 g
Sugar
16 g
Fat
2 g
Saturated fat
1.4 g
Salt
FAQ
Is this dish vegetarian or vegan?
Not vegan due to anchovies; to make vegan, omit anchovies or replace with olives/capers.
Can I prepare this ahead?
Yes; roast the peppers ahead and refrigerate. You can whisk the dressing in advance and store separately; assemble just before serving.
What can I substitute for anchovies?
Olives, capers, or a small amount of miso whisked into the dressing will change the flavor.
Is this gluten-free?
Yes, provided all ingredients are gluten-free and there’s no cross-contact.
How many servings does this make, and how can I adjust?
Serves 2; scale ingredients up or down proportionally to the number of servings you need.
What allergens are in this recipe?
Contains fish (anchovies) and garlic. If you have a fish allergy, avoid or substitute.
How should I store leftovers?
Refrigerate promptly; leftovers keep for about 1–2 days. For best texture, keep the dressing separate and add just before serving.
Can I serve this as a main dish?
Yes—you can make it heartier by adding more greens/peppers or topping with protein (e.g., chicken, tuna) to suit a main course.
Can I adapt this for a low-sodium diet?
Use less salt, or opt for reduced-sodium anchovies; taste gradually and adjust as needed.
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