Capsicums ( Bell Peppers ) With Tomato Anchovy Filling |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
From Woman's Weekely Great Italian Food Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
1 garlic clove, crushed |
1/2 small eggplant, finely chopped |
1 tablespoon chopped flat leaf parsley |
1 tablespoon chopped fresh oregano |
2 teaspoons capers, roughly chopped |
4 anchovy fillets, chopped finely |
1/4 cup stale breadcrumbs |
1/4 cup grated parmesan cheese |
2 medium red capsicums (bell peppers) |
Directions:
1. Heat half the oli in a large saucepan and cook the onion and garlic, stirring, until the onion is soft. Add the eggplant, herbs, anchovies and tomato: cook stirring, three minutes. Transfer mix to a large bowl and cool. Stir in the breadcrumbs and cheese.
2. Cut the capsicums in half lengthways; remove seeds and membranes. Brush skin with remaining oil; place capsicums on oven tray. Fill with tomato mixture.
3. Bake uncovered in a moderate oven for about 40 minutes or until capsicums are tender.
|
|