Roast Mediterranean Peppers Recipe

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Ingredients:

Serving

2 red peppers
2 green peppers
2 yellow peppers
12 tomatoes, scalded and peeled
6 anchovies packed in oil , halved lengthways
2 garlic cloves, finely chopped
12 tbsp olive oil
1 pinch fresh ground black pepper

Directions:

Preheat the oven to 425°F Slice each pepper in half lenthways, including the stalk and scoop out the seeds. Place the pepper halves in a shallow ovenproof dish.
Quarter the tomatoes and divide among the 12 pepper halves. Divide the anchovy fillets and garlic and pour a tablespoon of olive oil into each pepper half. Season with freshly ground pepper.
Bake for half an hour then reduce the heat to 350F and bake for a further half an hour until the peppers have softened and are brown around the edges.
Serve the peppers warm from the oven with focaccia bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	316.8 Kcal (1326 kJ)
Calories from fat	255.7 Kcal
		% Daily Value*
Total Fat	28.41g	44%
Cholesterol	3.4mg	1%
Sodium	157.12mg	7%
Potassium	604.76mg	13%
Total Carbs	13.4g	4%
Sugars	6.11g	24%
Dietary Fiber	3.48g	14%
Protein	3.88g	8%
Vitamin C	214.3mg	357%
Iron	0.2mg	1%
Calcium	37.2mg	4%

Amount Per 100 g
Calories	106.18 Kcal (445 kJ)
Calories from fat	85.7 Kcal
		% Daily Value*
Total Fat	9.52g	44%
Cholesterol	1.14mg	1%
Sodium	52.66mg	7%
Potassium	202.68mg	13%
Total Carbs	4.49g	4%
Sugars	2.05g	24%
Dietary Fiber	1.17g	14%
Protein	1.3g	8%
Vitamin C	71.8mg	357%
Iron	0.1mg	1%
Calcium	12.5mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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