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Amy Hamilton
Stuffed red pepper with tomato and anchovies
Also try this delicious stuffed red pepper with tomato and anchovies
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Ingredients
Directions
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Wash the bell peppers well and cut them at about 3 centimeters from the top of the hat with stem.
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Carefully cut the seeds from the inside and shake all the seeds from the pepper.
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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.
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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.
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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.
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Remove the foil after 30 minutes so that the bread crust can brown. Put the caps back on the peppers and serve immediately.
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Nutrition
210Calories
Sodium0% DV0g
Fat18% DV12g
Protein10% DV5g
Carbs6% DV18g
Fiber0% DV0g
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