Sig's Tomato and Anchovy filled Red Peppers

Name: Sig's Tomato and Anchovy filled Red Peppers
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 medium onion,chopped; 1 clove garlic,crushed; 1/2 small eggplant or zucchini,chopped; 1 tbsp flat leafed parsley,chopped; 1 tbsp fresh chopped or 1/2 tablespoon dried oregano; 2 tsp capers drained and chopped; 4 anchovy filets drained and chopped; 4 medium best Italien plum tomatoes,chopped; 1/4 cup breadcrumbs,I use wholemeal fresh; 1/4 cup fresh grated Parmesan cheese or Dolcelatte; 2 medium red peppers cut in half; 1 tbsp olive oil,extra for brushing

Sigrun @sigrun

German, living in England

the best ever :)) :-)

Sigrun @sigrun

German, living in England

the best ever :)) :-)

Saved

Ingredients

4 servings

1 tbspolive oil
1medium onion,chopped
1 clovegarlic,crushed
1/2small eggplant or zucchini,chopped
1 tbspflat leafed parsley,chopped
1 tbspfresh chopped or 1/2 tablespoon dried oregano
2 tspcapers drained and chopped
4anchovy filets drained and chopped
4medium best Italien plum tomatoes,chopped
1/4 cupbreadcrumbs,I use wholemeal fresh
1/4 cupfresh grated Parmesan cheese or Dolcelatte
2medium red peppers cut in half
1 tbspolive oil,extra for brushing

Saved

Steps

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.