Directions:
- Cut the peppers in half and remove seeds and ribs, but leave the stalks intact for presentation purposes.
- Place the peppers in a lighly oiled roasting pan. (use a good solid shallow roasting pan).
- Cut the peeled tomatoes in quarters and place in peppers.
- Divide the anchovies among the 4 peppers.
- Thinly slice garlic and divide between the peppers.
- Drizzle the olive oil onto each pepper.
- Season with freshly ground pepper. (no salt).
- Roast peppers on the highest shelf of a 350 degree oven for 50 minutes to 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.54 Kcal (1422 kJ) | ||
| Calories from fat | 259.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.82g | 44% | |
|---|---|---|---|
| Cholesterol | 6.8mg | 2% | |
| Sodium | 306.41mg | 13% | |
| Potassium | 687.09mg | 15% | |
| Total Carbs | 15.26g | 5% | |
| Sugars | 10.27g | 41% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 5.28g | 11% | |
| Vitamin C | 227.6mg | 379% | |
| Iron | 0.4mg | 2% | |
| Calcium | 45.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 104.63 Kcal (438 kJ) | ||
| Calories from fat | 79.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 44% | |
|---|---|---|---|
| Cholesterol | 2.1mg | 2% | |
| Sodium | 94.42mg | 13% | |
| Potassium | 211.74mg | 15% | |
| Total Carbs | 4.7g | 5% | |
| Sugars | 3.16g | 41% | |
| Dietary Fiber | 1.4g | 18% | |
| Protein | 1.63g | 11% | |
| Vitamin C | 70.1mg | 379% | |
| Iron | 0.1mg | 2% | |
| Calcium | 13.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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