Bell Pepper Anchovies 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.

PEPPERS AND ANCHOVIES



Peppers And Anchovies image

Provided by Mark Bittman

Categories     quick, salads and dressings, side dish

Time 5m

Yield 4 or more servings

Number Of Ingredients 6

4 roasted red or yellow bell peppers, peeled, stemmed and seeded
Salt and freshly ground black pepper
Anchovy fillets, rinsed if salted
Extra virgin olive oil to taste
Lemon juice or balsamic vinegar (optional)
About 1 teaspoon capers (optional)

Steps:

  • Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES



Roasted peppers with tomatoes & anchovies image

This vibrant dish has all the flavours of the Mediterranean for holiday dining at home

Provided by Jane Hornby

Categories     Side dish

Time 1h20m

Number Of Ingredients 6

4 red peppers , halved and deseeded
50g can anchovy in oil, drained
8 smallish tomatoes , halved
2 garlic cloves , thinly sliced
2 rosemary sprigs
2 tbsp olive oil

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
  • Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium

RED BELL PEPPER AND EGGPLANT TIAN WITH ANCHOVIES



Red Bell Pepper and Eggplant Tian with Anchovies image

Categories     Fish     Olive     Side     Bake     Eggplant     Summer     Healthy     Bon Appétit

Yield Serves 8 as a side-dish

Number Of Ingredients 9

4 large red bell peppers (about 2 pounds)
9 tablespoons olive oil
2 1-pound eggplants, peeled, cut crosswise into 1/4- to 1/2-inch-thick rounds
3 cups fresh breadcrumbs made from crustless French bread
3 garlic cloves, minced
3 tablespoons chopped fresh thyme
7 tablespoons coarsely chopped pitted Niçois olives or other brine-cured black olives
6 large plum tomatoes, thinly sliced
1 2-ounce can anchovy fillets, drained

Steps:

  • Roast red bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag and let stand 10 minutes. Peel and seed roasted peppers; cut into scant 1/2-inch-wide strips. (Roasted bell peppers can be prepared ahead. Cover and refrigerate up to 2 days.)
  • Preheat oven to 450°F. Brush each of 2 large baking sheets with 1 tablespoon olive oil. Arrange eggplant rounds in single layer on baking sheets; sprinkle eggplant rounds on each baking sheet with 1 tablespoon olive oil. Bake until eggplant begins to soften but not brown, about 15 minutes. Remove from oven; maintain oven temperature.
  • Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add 3 cups fresh breadcrumbs to skillet and sauté until golden, about 6 minutes. Remove skillet from heat.
  • Arrange half of eggplant rounds in single layer in 12 x 9 x 2-inch oval baking dish. Sprinkle eggplant rounds with half of minced garlic, 1 tablespoon chopped fresh thyme and 3 tablespoons Niçois olives. Top with half each of thinly sliced plum tomatoes, anchovy fillets and roasted bell pepper strips, spacing evenly. Sprinkle lightly with salt and generously with black pepper. Drizzle with 2 tablespoons olive oil. Repeat layering with remaining eggplant rounds, minced garlic, 1 tablespoon thyme and 3 tablespoons Niçois olives. Top with remaining sliced plum tomatoes, spacing evenly, leaving 1 1/2-inch-wide space at edge of baking dish. Arrange remaining roasted red bell peppers and anchovies between tomato slices. Drizzle with remaining 2 tablespoons olive oil. Sprinkle with 1 tablespoon Niçois olives.
  • Bake assembled tian 30 minutes. Sprinkle toasted breadcrumbs and remaining 1 tablespoon chopped fresh thyme around edge of baking dish. Continue to bake tian until vegetables are very tender, about 15 minutes longer. Let tian stand 15 minutes. Serve tian hot or at room temperature.

RED PEPPER & ANCHOVY SPAGHETTI



Red pepper & anchovy spaghetti image

Make the most of anchovies by combining them with red peppers in this speedy pasta dish. The sweetness of the peppers complements the umami anchovies so well

Provided by Rosie Mackean

Categories     Dinner

Time 11m

Number Of Ingredients 8

300g spaghetti
3 tbsp olive oil, plus extra for drizzling
4 garlic cloves, sliced
4 anchovies
1 tsp chilli flakes
300g jar roasted red peppers, drained and sliced
1 tbsp tomato purée
handful of basil, finely sliced

Steps:

  • Bring a large pan of salted water to the boil, then stir in the spaghetti. Cook for 1 min less than the pack instructions. Tip the oil, garlic, anchovies and chilli flakes into another saucepan or a high-sided frying pan set over a medium heat. Cook for about 1 min, until the oil is hot and the garlic has started to sizzle slightly.
  • Add the roasted peppers and tomato purée. Stir well. Continue to cook the anchovy and pepper mixture until the spaghetti is ready, adding a ladleful of the pasta cooking water as it cooks to loosen it and make a sauce.
  • When the spaghetti is ready, use tongs to transfer it directly from its cooking water to the sauce, adding a little more of the water to loosen if needed. Cook the spaghetti in the sauce for 30 seconds, tossing to coat, then remove from the heat and toss through the basil. Serve straightaway, drizzled with a little olive oil.

Nutrition Facts : Calories 787 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 119 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 1.8 milligram of sodium

BELL PEPPER ANCHOVIES



Bell Pepper Anchovies image

Yes, Bell Pepper Anchovies is a fusion of Malaysia sambal with the west. Now anyone can enjoy this recipe without concerning the hot and pungent taste of sambal. Don't let its' colour fool you! Try out the recipe now!

Provided by ongwienkai1980

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

90 g dried anchovies (pre-wash and dried)
430 g red bell peppers (cubed)
20 g red chili peppers (pinocchios nose, shredded)
35 g red chili peppers (ungarsk lang, shredded)
1 tablespoon sugar
1 dash msg
6 tablespoons oil

Steps:

  • Grind all red chilli pepper in a stone grinder.
  • Grind cubed red bell pepper in batch into puree with skin. Sieve out liquid.
  • Heat 6 tbsp oil in a small cooking pot.
  • Fry anchovies with medium heat.
  • Remove with a sieve when turned brown.
  • Add red chilli pepper puree.
  • Add red bell pepper puree with skin.
  • Stir-fry until its' flavour starts to build while the puree thicken and sizzle with oil.
  • Pour in the liquid of red bell pepper. Turn up the heat bring it to broil. Add some dashes of msg.
  • Stir in a tbsp of sugar.
  • Cover with lit and turn down the heat. Let simmer for 5 minutes.
  • Put in anchovies.
  • Simmer again for 2 minutes.
  • Turn the fire off and stand for 10 minutes.

Nutrition Facts : Calories 231.3, Fat 20.8, SaturatedFat 2.7, Sodium 5.6, Carbohydrate 10.8, Fiber 2.5, Sugar 8.4, Protein 1.3

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