Italian Stuffed Peppers with Tomatoes and Anchovies
These delicious Italian stuffed peppers are stuffed with anchovies, garlic, basil and cherry tomatoes. A super easy and speedy lunch or dinner that you'll love!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 red peppers
- ~1 1/2 cups (300g) cherry tomatoes
- 1 garlic glove
- 4 anchovies
- 4 large basil leaves
- 1 1/2 tbsp olive oil
- Salt and pepper to season
Instructions
- 1
Preheat the oven to 180°C/350F/gas mark 4. Cut the peppers in half and remove the white and seeds inside. Rub the peppers lightly in olive oil and place in a baking dish.
- 2
Finely slice the garlic clove and add equal slices into each pepper half. Add one anchovy fillet torn up into pieces to each pepper then add a torn up basil leaf.
- 3
Cut the cherry tomatoes in half, season with a pinch of salt and pepper and a drizzle of olive oil. Stuff each pepper with the tomatoes.
- 4
Roast in the oven for 20-25 minutes until the peppers are soft. Serve hot or cold with salad.