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Recipe Categories: daryl's HOME PAGEAPPETIZERS CROCKPOT SAUCES SOUPSandSTEWS

STUFFED RED PEPPERS

These quickly became a favorite in our house.





List of Ingredients



• 1 large red bell pepper per person
  
• 2 Roma tomatos per pepper
  
• 2 anchovie fillets per pepper
  
• 1or2 cloves of garlic per pepper
  
• 1 tablespoon extra virgin olive oil per pepper
  
• 1 talblespoon for the baking sheet
  
• fresh ground black pepper to taste
  






Instructions



1. Cut peppers in half length wise, leave the stem inact. Remove seeds and viens.
   
2. Lay pepper halves in an oiled, high sided baking dish.
   
3. Peel the tomatoes. Pour boiling water over the tomatoes and wait one minute. The skin should easily peel off.
   
4. Quarter the tomatoes.
   
5. Fill the peppers halves with the tomatoe quarters.
   
6. Cut up one anchovy fillet per pepper half.
   
7. Peel the garlic cloves, and finley slice one clove of garlic per pepper half. (place on top of the tomato and anchovies)
   
8. Pour 1 tablespoon of olive oil over the pepper half.
   
9. add the fresh ground pepper to each pepper half.
   
10. Place baking pan in a preheated 350 F oven for 60 -70 minutes.
    
11. Remove from oven, serve and pour the juices in the pan over the peppers.
    






Final Comments


Serve hot and with a nice sourdough bread. The flavors blend very well, no one taste stands out. Please don't leave the anchovies out.