Stuffed Baked Pepper And Anchovy Rolls
|Peppers||4 Large (Yellow Or Red)|
|Canned anchovy fillets||16|
|Readymade savory breadcrumb stuffing||3 Tablespoon|
|Canned tomatoes||10 , drained, seeds removed|
|Extra virgin olive oil||1|
1 Preheat the oven to 350°F.
2 Lightly oil a shallow, ovenproof dish.
3 Rinse the peppers and cut lengthwise into quarters.
4 Remove the stalk, seeds, and white membrane.
5 On a chopping board or work surface, place them in a single layer, inside facing upward.
6 Drain the anchovy fillets.
7 Along the center of each pepper piece, lay out one fillet flat.
8 Cover with 1 1/2-3 tbsp of the bread stuffing mixture,.
9 Top with a few strips of tomato flesh.
10 Season with a very little salt and some freshly ground black pepper.
11 Sprinkle with olive oil.
12 In the prepared baking dish, arrange the stuffed pepper quarters in a single layer.
13 Carefully pour in some boiling water into one corner of the dish, adding enough to barely cover the bottom.
14 Bake in the oven for 35-40 minutes.
15 When the peppers are very tender, remove from the oven.
16 When the peppers are cool enough to handle, roll them up loosely from one end to the other.
17 Serve at once.