Easy Way to Make Yummy Sig's Tomato and Anchovy filled Red Peppers

Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a special dish, Sig's Tomato and Anchovy filled Red Peppers. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Sig's Tomato and Anchovy filled Red Peppers Recipe. Stir in the breadcrumbs and cheese. Cut peppers in half lengthways take out seeds and membranes,brush with extra oil.

You can cook Sig's Tomato and Anchovy filled Red Peppers using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Sig's Tomato and Anchovy filled Red Peppers

1. Prepare 1 tbsp of olive oil.
2. You need 1 of medium onion,chopped.
3. You need 1 clove of garlic,crushed.
4. It’s 1/2 of small eggplant or zucchini,chopped.
5. Make ready 1 tbsp of flat leafed parsley,chopped.
6. It’s 1 tbsp of fresh chopped or 1/2 tablespoon dried oregano.
7. It’s 2 tsp of capers drained and chopped.
8. You need 4 of anchovy filets drained and chopped.
9. It’s 4 of medium best Italien plum tomatoes,chopped.
10. Prepare 1/4 cup of breadcrumbs,I use wholemeal fresh.
11. Make ready 1/4 cup of fresh grated Parmesan cheese or Dolcelatte.
12. Take 2 of medium red peppers cut in half.
13. Take 1 tbsp of olive oil,extra for brushing.

While the peppers are baking, add the anchovies, olives, capers, garlic, parsley, and almonds into the bowl of a food processor and pulse until finely chopped.Season with salt, pepper, and the red chili if.Red peppers+tomatoes+garlic+anchovies+olive oil+ basil = sunshiny summer heaven.Anchovies, garlic, tomatoes and roasted peppers combine into a dish that is so much greater than the sum of its parts.

Sig's Tomato and Anchovy filled Red Peppers step by step

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..

I did kinda burn the edge of one pepper, oops I left them in the oven a tad too long but ah well I'm not ashamed to admit I burn things.occasionally.Stuff a few origanum leaves into each and top with a fresh basil leaf.Cut the peppers into quarters, and remove the seeds and membranes.

The peppers come out of the oven charred and filled with juices that demand good bread for dunking.Even if you don't like anchovies, try these peppers, but use half an anchovy per pepper instead of a whole one.Slice the anchovies crosswise in half.Brush these with the remaining oil.Sprinkle lightly with salt and generously with pepper.