Italian Stuffed Peppers with Tomatoes and Anchovies
Use the camera icon to toggle the step by step photos on and off. These delicious Italian stuffed peppers are made with anchovies, garlic, basil and cherry tomatoes. A super easy summer dish that's full of flavour.
Servings: 6 servings
Ingredients
- 3 red bell peppers
- 14 oz (390g) cherry tomatoes
- 2 garlic cloves
- 6 anchovies fillets
- 6 large basil leaves
- 2 tablespoons olive oil
- Salt and pepper
Instructions
- Preheat the oven to 180°C/350℉ fan or 200℃/400℉ static.
- Cut the peppers in half and remove the white membrane and seeds inside. Rub the peppers all over with olive oil and place them in a baking dish. Season the inside of each pepper with salt and pepper.
- Cut the cherry tomatoes in half and place them in a bowl. Season them well with salt and pepper then set aside.
- Finely slice the garlic cloves, then add them to each pepper. Add one anchovy fillet on top, then one basil leaf torn into pieces.
- Add the cherry tomatoes to each pepper (make sure the majority of them are cut side up), then roast in the oven for 45 minutes or until the peppers are soft. Serve warm.
Notes
- Quick note on amounts - the amount of cherry tomatoes you will need will depend on how big your peppers are, so you might need more or less.
- Storage - the peppers will keep well stored in the fridge for up to 2-3 days and can be reheated (covered with foil) in the oven until piping hot throughout.
Nutrition
Calories: 78kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 157mg | Potassium: 294mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2204IU | Vitamin C: 91mg | Calcium: 23mg | Iron: 1mg
