Anchovy Stuffed Peppers with Greens

Sometimes the antipasto in Italy is the best part of the meal, so I wanted to twist a classic idea into a salad that can double as a light meal. Roasted red peppers are always brimming with flavor, and the broiler does the trick here. With a tomato, anchovy, and garlic center inside, you’ll have so much packed into one package. It’s really that simple, over a bed of baby kale with a drizzle of lemon and olive oil to round it out.