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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425°F Slice each pepper in half lenthways, including the stalk and scoop out the seeds. Place the pepper halves in a shallow ovenproof dish. | 2. Quarter the tomatoes and divide among the 12 pepper halves. Divide the anchovy fillets and garlic and pour a tablespoon of olive oil into each pepper half. Season with freshly ground pepper. | 3. Bake for half an hour then reduce the heat to 350F and bake for a further half an hour until the peppers have softened and are brown around the edges. | 4. Serve the peppers warm from the oven with focaccia bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	2			2.5	0.5506	0.1169	0.0275
green pepper	2			59.6	13.8272	2.5628	0.5066
yellow pepper	2			-	-	-	-
tomato	12		scalded peeled	744.8276	165.1574	38.8606	6.4768
oil	6	anchovies		-	-	-	-
garlic clove	2		chopped	-	-	-	-
olive oil	12	tablespoons		1432.08	0.0	0.0	162.0
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.