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Add a photoServings: 6
Ingredients
- 2 x red pepper, seeded, and, halved lengthwise
- 2 x yellow pepper, seeded, and, halved lengthwise
- 2 x orange pepper, seeded, and, halved lengthwise
- 24 sm anchovy
- 6 x tomato, peeled, and, seeded
- 12 x garlic, cloves, peeled crushed black pepper
- 2 c. extra virgin extra virgin olive oil fresh basil, leaves
Directions
- Preheat oven to 375 degrees Fahrenheit.
- Cut the peeled tomatoes into quarters. Lay the peppers out, skin side down, in an oiled baking dish with low sides. In the centre of each pepper, place half a tomato, a peeled garlic clove and criss-cross the top with two small anchovies. Season with black pepper and drizzle with a generous quantity of extra virgin olive oil.
- Put the peppers in the oven to bake for 45 min, or possibly till the edges begin to turn a dark crispy brown. Serve hot with fresh bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 6 servings | |
| Calories 664 | |
| Calories from Fat 639 | 96% |
| Total Fat 72.24g | 90% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 224mg | 6% |
| Total Carbs 5.9g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.9g | 2% |
| Protein 1.15g | 2% |
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