Capsicums ( Bell Peppers ) With Tomato Anchovy Filling Recipe

Name: Capsicums ( Bell Peppers ) With Tomato Anchovy Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 1 garlic clove, crushed; 12 small eggplant, finely chopped; 1 tablespoon chopped flat leaf parsley; 1 tablespoon chopped fresh oregano; 2 teaspoons capers, roughly chopped; 4 anchovy fillets, chopped finely; ¼ cup stale breadcrumbs; ¼ cup grated parmesan cheese; 2 medium red capsicums (bell peppers)

Servings: persons

2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, crushed
12 small eggplant, finely chopped
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh oregano
2 teaspoons capers, roughly chopped
4 anchovy fillets, chopped finely
¼ cup stale breadcrumbs
¼ cup grated parmesan cheese
2 medium red capsicums (bell peppers)

1
Heat half the oli in a large saucepan and cook the onion and garlic, stirring, until the onion is soft.
2
Add the eggplant, herbs, anchovies and tomato: cook stirring, three minutes.
3
Transfer mix to a large bowl and cool.
4
Stir in the breadcrumbs and cheese.
5
Cut the capsicums in half lengthways; remove seeds and membranes.
6
Brush skin with remaining oil; place capsicums on oven tray.
7
Fill with tomato mixture.
8
Bake uncovered in a moderate oven for about 40 minutes or until capsicums are tender.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, chopped, 1 garlic clove, crushed, 12 small eggplant, finely chopped, and more.

Yes, Capsicums ( Bell Peppers ) With Tomato Anchovy Filling falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Capsicums ( Bell Peppers ) With Tomato Anchovy Filling

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