Italian Pepper Appetiser

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 4-6 green and red peppers
    • 6 tomatoes, peeled and diced
    • 2 cloves


    Cut peppers in half lengthwise, and scoop out seeds and fibres. Combine diced tomatoes, finely chopped garlic and anchovies, breadcrumbs and 4 to 6 tablespoons olive oil. Season with salt and freshly ground black pepper. Stuff pepper halves with this mixture and arrange them in a well-oiled heatproof baking dish. Dot with butter and bake in a slow oven (