Italian Stuffed Peppers with Tomatoes and Anchovies

Name: Italian Stuffed Peppers with Tomatoes and Anchovies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
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

Prep 10 min Cook 25 min Serves 6 Source

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

Steps

1
Preheat the oven to 180°C/350℉ fan or 200℃/400℉ static.
2
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.
3
Cut the cherry tomatoes in half and place them in a bowl. Season them well with salt and pepper then set aside.
4
Finely slice the garlic cloves, then add them to each pepper. Add one anchovy fillet on top, then one basil leaf torn into pieces.
5
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.