Sig's Tomato and Anchovy filled Red Peppers
Sig's Tomato and Anchovy filled Red Peppers

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sig's tomato and anchovy filled red peppers. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Sig's Tomato and Anchovy filled Red Peppers is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Sig's Tomato and Anchovy filled Red Peppers is something that I have loved my whole life. They’re nice and they look fantastic.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have sig's tomato and anchovy filled red peppers using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Sig's Tomato and Anchovy filled Red Peppers:
  1. Get 1 tbsp olive oil
  2. Make ready 1 medium onion,chopped
  3. Prepare 1 clove garlic,crushed
  4. Get 1/2 small eggplant or zucchini,chopped
  5. Get 1 tbsp flat leafed parsley,chopped
  6. Prepare 1 tbsp fresh chopped or 1/2 tablespoon dried oregano
  7. Take 2 tsp capers drained and chopped
  8. Take 4 anchovy filets drained and chopped
  9. Take 4 medium best Italien plum tomatoes,chopped
  10. Get 1/4 cup breadcrumbs,I use wholemeal fresh
  11. Take 1/4 cup fresh grated Parmesan cheese or Dolcelatte
  12. Make ready 2 medium red peppers cut in half
  13. Take 1 tbsp olive oil,extra for brushing

Drain the anchovies and place into a circle around a serving ring. Put the pepper halves into a roasting tin, or a gratin dish from which you can also serve them. Divide the sliced garlic, capers and chopped anchovies between the pepper halves. Why not steer away from the traditional tomato soup and try this delicious red pepper soup with anchovy salsa to satisfy those taste buds.

Steps to make Sig's Tomato and Anchovy filled Red Peppers:
  1. Heat oil add onion and garlic cook until.onon is soft,add zucchini,capers,herbs,anchovy and tomatoes,cook about 3 minutes,transfer to a bowl and cool. Stir in the breadcrumbs and cheese.
  2. Cut peppers in half lengthways take out seeds and membranes,brush with extra oil.Place peppers in ovenproof baking tray and fill with mixture.Bake uncovered in moderate oven for about 35-40 minutes until peppers are tender.
  3. I have made this a day ahead and the flavours infuse well.

Little sweet peppers filled with cheese. Baked Tomato Stuffed with Rice and Beef Mince. A quick, tasty meal of fried red mullet in a rich tomato sauce, full of bold fish flavours. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper.

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