Follow these steps for perfect results
red bell peppers
halved lengthwise, seeded
tomatoes
chopped, seeded
garlic
minced
olive oil
anchovy fillets
drained
fresh mozzarella
drained
fresh basil
thinly sliced
Preheat oven to 375°F (190°C).
Lightly oil a baking sheet.
Arrange the halved red bell peppers, cut side up, on the prepared baking sheet.
In a medium bowl, combine the chopped tomatoes and minced garlic.
Season the tomato mixture with salt and pepper to taste.
Spoon the tomato mixture into the cavities of the bell peppers.
Drizzle 1 teaspoon of olive oil over each filled pepper.
Place 2 anchovy fillets on top of each pepper.
Bake in the preheated oven for about 50 minutes, or until the peppers are tender.
Remove the baking sheet from the oven and arrange a slice of mozzarella cheese on top of each pepper.
Return the baking sheet to the oven and bake for another 3 minutes, or until the cheese is melted and bubbly.
Transfer the baked peppers to a serving platter.
Sprinkle with thinly sliced fresh basil and serve immediately.
Expert advice for the best results
Use roasted garlic for a milder flavor.
Add a sprinkle of oregano for extra aroma.
A balsamic glaze drizzle adds a lovely tang.
Roast the peppers on the grill for a smoky flavor
Everything you need to know before you start
10 minutes
Tomato mixture can be prepared ahead.
Arrange peppers artfully on a platter. Garnish with extra basil.
Serve as a side dish with grilled chicken or fish.
Serve as an appetizer with crusty bread.
Serve warm or at room temperature.
Complements the tomatoes and herbs.
Light and refreshing.
Discover the story behind this recipe
Common in Italian cuisine as an antipasto or side dish.
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