Piedmontese Peppers

Roast pepper halves stuffed with tomatoes and garlic, finished with anchovies and fresh basil for an authentic Mediterranean antipasto.

Healthy Mediterranean Dairy Free Gluten Free Antipasto Low Calorie

Estimated Nutrition

Calories

231

kcal / serving

924 kcal total

Carbs

16g

per serving

64 g total

Fat

16g

per serving

64 g total

Protein

6.2g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

NutsSeeds

clove

Garlic

Sliced

pinch

Salt

pinch

Black Pepper

Freshly ground

handful

Basil

Fresh leaves

OilsFats

82.5

Extra Virgin Olive Oil

Approximately 5.5 tablespoons

Seafood

piece

Anchovy

Canned, cut in half lengthways

Vegetables

piece

Plum Tomato

Ripe, peeled

piece

Red Pepper

Cut lengthways in half, seeds removed, stalks left on

Method

Preheat the oven to 190°C.

Blanch tomatoes in boiling water for 10 seconds, refresh in cold water, and peel.

Place halved peppers cut-side up into an ovenproof dish.

Allow to cool to room temperature, top with basil, and serve.

Stuff peppers with garlic and tomatoes, then season with salt and pepper.

Drizzle with olive oil and bake for 45 to 60 minutes until softened.

Remove from oven, top each pepper with anchovies, and baste with juices.