Italian Stuffed Peppers with Tomatoes and Anchovies
These delicious Italian stuffed peppers are stuffed with anchovies, garlic, basil and cherry tomatoes. A super easy and speedy lunch or dinner that you'll love!
Servings: 4 people
- 2 red peppers
- ~1 ½ cups (300g) cherry tomatoes
- 1 garlic glove
- 4 anchovies
- 4 large basil leaves
- 1 ½ tablespoon olive oil
- Salt and pepper to season
Preheat the oven to 180°C/350F/gas mark 4. Cut the peppers in half and remove the white and seeds inside. Rub the peppers lightly in olive oil and place in a baking dish.
Finely slice the garlic clove and add equal slices into each pepper half. Add one anchovy fillet torn up into pieces to each pepper then add a torn up basil leaf.
Cut the cherry tomatoes in half, season with a pinch of salt and pepper and a drizzle of olive oil. Stuff each pepper with the tomatoes.
Roast in the oven for 20-25 minutes until the peppers are soft. Serve hot or cold with salad.
Serves 2 as a main or 4 with salad. Double the recipe to serve four as a main (one pepper each) remember to increase the cooking time to 45 minutes to 1 hour.
*Please note that this recipe has been developed and tested using metric measurements all imperial measurements are approximate.