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Roasted Peppers With Anchovies Am Capers

Natural.Foodie's picture
  Bell peppers 6 Pound (Red / Yellow)
  Flat anchovy fillets 1 Can (10 oz), drained, rinsed and patted dry
  Capers 1 1⁄2 Tablespoon, drained
  Bay leaves 2 (Imported Variety)
  Garlic 4 Clove (20 gm)
  Wine vinegar 1 Tablespoon (Red / White)
  Extra virgin olive oil 3⁄4 Cup (12 tbs)

1. Roast the peppers directly over a gas flame or under the broiler, as close to the heat as possible, turning frequently, until blackened all over. Place the peppers in a paper or plastic bag and let steam for 10 minutes. When cool enough to handle, peel off the skins under running water. Place the peeled peppers in a large bowl.
2. Halve the peppers and remove the cores, seeds and ribs over the bowl to catch the juices. Place the peppers in a wide-mouth quart jar. Strain the juices over the peppers.
3. Add the anchovies, capers, bay leaves and garlic to the peppers. Add the vinegar and enough oil to cover the peppers. Stir to release any air bubbles, then cover and refrigerate.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
5 Minutes
Ready In: 
30 Minutes

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Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 553 Calories from Fat 403

% Daily Value*

Total Fat 43 g66.7%

Saturated Fat 3.3 g16.4%

Trans Fat 0 g

Cholesterol 15 mg5%

Sodium 1167.3 mg48.6%

Total Carbohydrates 34 g11.3%

Dietary Fiber 11.8 g47.2%

Sugars 16.4 g

Protein 10 g20.3%

Vitamin A 51% Vitamin C 915.2%

Calcium 15.1% Iron 14.6%

*Based on a 2000 Calorie diet

Roasted Peppers With Anchovies Am Capers Recipe