Savoury Anchovy Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 small red peppers, halved and deseeded |
2 small yellow peppers, halved and deseeded |
7 ounces cooked long-grain rice |
1 (2 ounce) can anchovy fillets, drained and chopped |
2 garlic cloves, crushed |
4 tablespoons extra virgin olive oil |
1 (8 ounce) can diced tomatoes, drained |
1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil |
fresh basil leaf, for garnish |
Directions:
1. Pre-heat the oven to 350°F.
2. Place the pepper halves in a lightly oiled ovenproof dish.
3. Mix the rice, anchovies, garlic, oil, tomatoes and chopped basil together.
4. Spoon the filling into the peppers.
5. Bake for 30-35 minutes until the peppers are cooked.
6. Garnish with a few basil leaves.
7. Serve one red and one yellow half to each person.
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