Directions:
- Cut the peppers in half, remove the seeds but leave the stalks on[decorative] Lay the peppers in a shallow 16 x 12 roasting-tray wich is lightly oiled.
- Cut the tomatoes in quarters and put 2 in each pepper half.
- Cut up one anchovy fillet per pepper[use scissors]and add to the tomatoes.
- Peel the garlic, slice or chop very finely,and divide over the peppers.
- Drizzle 1/2 tablespoon of olive oil over each pepper.
- Season with the black pepper.
- Place the tray in a 350F preheated oven on a high shelf, for 50 to 60 minutes, the edges should be browned by then.
- Transfer your peppers to a serving dish, don t leave the juices in the roasting-dish but pour them over the peppers.
- Serve with basil leaves scattered over them.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.77 Kcal (418 kJ) | ||
| Calories from fat | 63.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 11% | |
|---|---|---|---|
| Sodium | 6.51mg | 0% | |
| Potassium | 322.53mg | 7% | |
| Total Carbs | 7.69g | 3% | |
| Sugars | 5.13g | 21% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 1.49g | 3% | |
| Vitamin C | 113.9mg | 190% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 65.88 Kcal (276 kJ) | ||
| Calories from fat | 41.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 11% | |
|---|---|---|---|
| Sodium | 4.3mg | 0% | |
| Potassium | 212.98mg | 7% | |
| Total Carbs | 5.08g | 3% | |
| Sugars | 3.39g | 21% | |
| Dietary Fiber | 1.5g | 9% | |
| Protein | 0.98g | 3% | |
| Vitamin C | 75.2mg | 190% | |
| Calcium | 9mg | 1% | |
* 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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