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Shaun in TO

Red Bell Peppers Stuffed with Tomato and Anchovy

Veteran Member
1285 posts
Joined: Mar 12, 2006


Posted to Thread #45 at 1:13 pm on Aug 19, 2008

From Viana La Place and Evan Kleiman, "Cucina Fresca"

These are also good with quartered or halved black olives. I also leaves the stems on -- looks nicer.

Serves 8

4 red, yellow or orange bell peppers
4 medium tomatoes, coarsely chopped
6 anchovy fillets
3 tbsp olive oil
Coarse salt and pepper to taste

Preheat the oven to 375F.

Cut the peppers in half lengthwise, remove the stems, seeds, and thick ribs or membranes, and arrange cut side up in a shallow baking dish. Place 1 to 2 tbsp of chopped tomato in each pepper half and an anchovy fillet on top. Drizzle 1 tsp of olive oil over each pepper. Season with salt and pepper.

Bake for about 45 minutes or until the peppers have softened. Reserve any juice that has collected in the dish. Cool the peppers, then arrange on a serving platter. Moisten with the reserved juices.

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