Cook the Book: Piedmontese Peppers

Name: Cook the Book: Piedmontese Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 anchovies; 6 bell peppers; 2 Tbsps butter; 3 cloves garlic; 3 Tbsps olive oil; 6 servings Salt; 2 tomatoes

Cook the Book: Piedmontese Peppers

You can never have too many side dish recipes, so give Cook the Book: Piedmontese Peppers a try. One portion of this dish contains roughly 2g of protein, 11g of fat, and a total of 145 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up anchovies, bell peppers, butter, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cut some red, yellow or green peppers in half lengthwise. Take out all the seeds and wash the peppers. If they are large, cut each half in half again. Into each piece put 2 or 3 slices of garlic, 2 small sections of raw tomato, about half a fillet of anchovy cut into pieces, a small nut of butter, a teaspoon of olive oil, a very little salt. Arrange these peppers on a flat baking dish and cook them in a moderate oven at 350°F, for about 30 minutes. They are not to be completely cooked; they should in fact be al dente, the stuffing inside deliciously oily and garlicky.

Ingredients you will need

Peppers