Directions:
- Cut each capsicum in half, removing the seeds but leaving the stalks intact (they help keep the capsicum in shape).
- Lay the capsicum halves on a lightly oiled shallow roasting tray (the sides of the tray should be about an inch high).
- Put the tomatoes is a bowl and pour boiling water over them. Leave for 1 minute then drain the water and skip the skins off.
- Cut the tomatoes into quarters and place two quarters in each capsicum half.
- Snip one anchovy fillet for each capsicum half into rough pieces and sprinkle over the tomatoes.
- Divide the garlic equally into each capsicum half, add 2 teaspoons of olive oil and season with black pepper.
- Place the tray on a high shelf in a pre-heated 180 degree C. oven and roast for about an hour.
- Transfer the cooked capsicum to a serving dish with all the juices poured over them and garnish with a few basil leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.28 Kcal (211 kJ) | ||
| Calories from fat | 44.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 8% | |
|---|---|---|---|
| Sodium | 1.78mg | 0% | |
| Potassium | 76.53mg | 2% | |
| Total Carbs | 1.49g | 0% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 0.36g | 1% | |
| Vitamin C | 4.6mg | 8% | |
| Calcium | 4.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 137.07 Kcal (574 kJ) | ||
| Calories from fat | 121.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.46g | 8% | |
|---|---|---|---|
| Sodium | 4.84mg | 0% | |
| Potassium | 208.63mg | 2% | |
| Total Carbs | 4.06g | 0% | |
| Sugars | 2.56g | 4% | |
| Dietary Fiber | 0.89g | 1% | |
| Protein | 0.97g | 1% | |
| Vitamin C | 12.5mg | 8% | |
| Calcium | 12.2mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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