Roasted peppers with tomatoes & anchovies
Roasted peppers with tomatoes & anchovies might be a good recipe to expand your side dish recipe box. This recipe serves 4. One serving contains 172 calories, 7g of protein, and 9g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have rosemary sprigs, anchovy, garlic cloves, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Users who liked this recipe also liked Roasted Peppers With Anchovies, Roasted Red Peppers With Anchovies And Olive Oil, and {38 Power Foods} Roasted Red Peppers with Anchovies.
Instructions
Heat oven to 160C/140C fan/gas
Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper.
Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.