Anchovy Crumb Stuffed Peppers Recipes

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SAVOURY ANCHOVY STUFFED BELL PEPPERS



Savoury Anchovy Stuffed Bell Peppers image

Make and share this Savoury Anchovy Stuffed Bell Peppers recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 small red peppers, halved and deseeded
2 small yellow peppers, halved and deseeded
7 ounces cooked long-grain rice
1 (2 ounce) can anchovy fillets, drained and chopped
2 garlic cloves, crushed
4 tablespoons extra virgin olive oil
1 (8 ounce) can diced tomatoes, drained
1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil
fresh basil leaf, for garnish

Steps:

  • Pre-heat the oven to 350°F.
  • Place the pepper halves in a lightly oiled ovenproof dish.
  • Mix the rice, anchovies, garlic, oil, tomatoes and chopped basil together.
  • Spoon the filling into the peppers.
  • Bake for 30-35 minutes until the peppers are cooked.
  • Garnish with a few basil leaves.
  • Serve one red and one yellow half to each person.

STUFFED PEPPERS ITALIAN STYLE



Stuffed Peppers Italian Style image

Anchovies are an important ingredient for flavor. Do not substitute. Make with extra sauce to serve over pasta.

Provided by DJCARR

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 11

4 green bell peppers, halved and seeded
1 (1 pound) loaf stale Italian bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
8 pitted green olives, chopped
2 tablespoons extra virgin olive oil
½ teaspoon ground black pepper
½ teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
  • Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
  • Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.

Nutrition Facts : Calories 245.8 calories, Carbohydrate 35.3 g, Cholesterol 4.8 mg, Fat 8.3 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 908.8 mg, Sugar 4.4 g

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