Sig's Tomato and Anchovy filled Red Peppers
Sig's Tomato and Anchovy filled Red Peppers

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, sig's tomato and anchovy filled red peppers. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sig's Tomato and Anchovy filled Red Peppers is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Sig's Tomato and Anchovy filled Red Peppers is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have sig's tomato and anchovy filled red peppers using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Tomato and Anchovy filled Red Peppers:
  1. Get 1 tbsp olive oil
  2. Prepare 1 medium onion,chopped
  3. Prepare 1 clove garlic,crushed
  4. Get 1/2 small eggplant or zucchini,chopped
  5. Get 1 tbsp flat leafed parsley,chopped
  6. Take 1 tbsp fresh chopped or 1/2 tablespoon dried oregano
  7. Prepare 2 tsp capers drained and chopped
  8. Make ready 4 anchovy filets drained and chopped
  9. Get 4 medium best Italien plum tomatoes,chopped
  10. Prepare 1/4 cup breadcrumbs,I use wholemeal fresh
  11. Make ready 1/4 cup fresh grated Parmesan cheese or Dolcelatte
  12. Make ready 2 medium red peppers cut in half
  13. Prepare 1 tbsp olive oil,extra for brushing
Steps to make Sig's Tomato and Anchovy filled Red Peppers:
  1. Heat oil add onion and garlic cook until.onon is soft,add zucchini,capers,herbs,anchovy and tomatoes,cook about 3 minutes,transfer to a bowl and cool. Stir in the breadcrumbs and cheese.
  2. Cut peppers in half lengthways take out seeds and membranes,brush with extra oil.Place peppers in ovenproof baking tray and fill with mixture.Bake uncovered in moderate oven for about 35-40 minutes until peppers are tender.
  3. I have made this a day ahead and the flavours infuse well.

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