A good way to use all those lovely anchovies we brought from Spain.
Anchovy Stuffed Peppers
- 4 large red peppers, tops sliced off and seeds removed
- 4 tomatoes cut in quarters
- 8 anchovy fillets
- 2 cloves garlic chopped
- 4 dsp olive oil
- black pepper
Put the peppers in a shallow roasting tin and then place 4 tomato halves in each together with 2 anchovies snipped into pieces. Divide the garlic between the 4 peppers and put 1 dsp of olive oil into each, season with pepper and place in the oven at gas mark 4 (180c) to roast for about 50 minutes.