Stuffed red pepper with tomato and anchovies

Name: stuffed red pepper with tomato and anchovies
Total time: 20 min
Yield: 4
Ingredients: 4 Red pepper; 4 vine tomato; 2 cut White bread lightly toasted; 6 anchovy fillet finely chopped, on oil; 2 clove garlic finely chopped; 2 tablespoon flat leaf parsley finely chopped; 1 teaspoon fresh thyme only the leaves; 1 teaspoon dried thyme; 4 tablespoon olive oil

Also try this delicious stuffed red pepper with tomato and anchovies

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 deep fryer with vegetable oil

Directions

Wash the bell peppers well and cut them at about 3 centimeters from the top of the hat with stem.
Carefully cut the seeds from the inside and shake all the seeds from the pepper.
Also cut the caps of the tomatoes and put the tomatoes in the cavity of the peppers. Put the peppers in a baking dish and sprinkle everything with salt and pepper.
Preheat the oven to 180 ° C. Crumble the bread and mix it with the anchovies, the garlic, the parsley and the thyme. Divide this mixture over the tomatoes and pour a tablespoon of olive oil over each portion.
Pour a few tablespoons of water past the peppers. Place the caps next to the peppers. Cover the dish with aluminum foil and fry the peppers until done for about 40 minutes.
Remove the foil after 30 minutes so that the bread crust can brown. Put the caps back on the peppers and serve immediately.