These Mediterranean stuffed peppers are a delightful and hearty dish, filled with a savory mixture of bread, olives, and anchovies, all baked to perfection.
Ingredients
4 pieces bell peppers
2 cups bread
1/2 cup water
2 tablespoons olive oil
1 medium onion
2 cloves garlic
2 pieces anchovy fillets
1/2 cup black olives
1 tablespoon extra-virgin olive oil
to taste black pepper
to taste red pepper flakes
1 cup tomato sauce
Method
Begin by preheating your oven to 350°F (175°C) and greasing a spacious baking dish lightly.
Slice the bell peppers in half and arrange them cut-side-up in the prepared baking dish.
In a large bowl, crumble the bread and add 1/2 cup of water, allowing it to soak as you prepare the other ingredients.
Heat olive oil in a skillet over low heat and sauté chopped onion until it's soft and translucent. Stir in minced garlic and continue cooking for another 2 minutes.
Add the soaked bread to the skillet and mix well. Then, include anchovy fillets, chopped olives, a drizzle of extra-virgin olive oil, black pepper, and a pinch of red pepper flakes, stirring until well combined.
Generously fill the bell pepper halves with the mixture. Pour tomato sauce around the peppers and add a little water to the dish. Cover the dish with aluminum foil.
Bake in the preheated oven for 45 to 60 minutes, or until the peppers are tender. In the last 15 minutes of baking, remove the foil and baste the peppers with the sauce occasionally.
