Anchovies and Tomatoes Filled Roasted Pepper Recipe

How to Make Anchovies and Tomatoes Filled Roasted Peppers?


Serve: 6


  • 50g / 1.8 oz canned anchovies in oil

  • 6 halved and seeded red peppers

  • 12 halved cherry tomatoes

  • 3 sliced garlic cloves

  • 3 rosemary sprigs

  • 3 tablespoons extra virgin olive oil


  1. Open the canned anchovies. Drain and reserve the oil.

  2. Preheat the oven to 350F.

  3. In a large baking dish, place the peppers. Sprinkle the reserved oil over the peppers. Toss gently to coat the peppers with oil.

  4. Turn the peppers with the cut-side up. Let them roast for 30 minutes in the oven. Make sure they are just soft but not collapsed.

  5. With a sharp knife, slice 12 of the anchovies lengthwise.

  6. Divide the tomatoes, garlic, rosemary sprigs and anchovies into 6 portions each.

  7. In the hollow of each pepper, place a portion of tomatoes, garlic, rosemary sprigs and anchovies each.

  8. Brush the olive oil gently over the peppers. Return to the oven to roast for 25 minutes. Make sure the tomatoes become soft and there is juice around the peppers.

  9. Leave cool to room temperature.

  10. Ready to serve.

Nutrition per serving:

  • 160 kcalories, protein 3g, carbohydrate 11g, fat 9g, saturated fat <1g, fiber 2g, sugar 10g, salt 1.3g

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