A healthy eating idea.
Suitable for Vegetarians
A delicious taste of the Mediterranean that doesn't pile on the pounds. Eat with rice or salad as a main course or by themselves as a starter.
Serves 2
2 large red peppers, halved and de-seeded 12 ripe cherry or baby plum tomatoes, halved 6 black olives, stone removed Pinch of dried red chilli 2 cloves of garlic, finely chopped Handful of basil leaves Handful of capers, rinsed Tablespoon of olive oil 4 anchovy fillets, fresh or drained of oil(leave out for a vegetarian version) Salt and freshly ground black pepper
Pre-heat the oven to 200 degrees. Place the halved red peppers base down in a shallow oven proof dish.
Prepare the filling by mixing the tomatoes, dried chilli, olives, garlic, basil leaves, olive oil, salt and pepper in a bowl. Then fill each half of the peppers with the mixture and top with an anchovy fillet.
Cover the dish with aluminum foil and cook for around 20 to 30 minutes until the pepper has softened. Then remove the foil and cook for a further 20 to 30 minutes. Serve with salad or rice.
We hope you enjoy this healthy low fat recipe.