Roasted Piedmontese Peppers Recipe

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Ingredients:

Serving

2 red peppers, halved and deseeded
2 yellow peppers, halved and deseeded
2 garlic cloves, finely chopped
8 anchovy fillets, sliced in half lengthways
18 basil leaves
salt and black pepper
2 large tomatoes
2 tbsp extra virgin olive oil
balsamic vinegar

Directions:

Arrange the peppers in an ovenproof gratin dish, hollows uppermost. Place a little garlic in each pepper; add a few strips of anchovy, seasoning and a leaf or two of basil.
Preheat the oven to 350°F Pierce the tomatoes once each end and place in a bowl filled with boiling water. Leave for 2-3 minutes until the skin begins to peel off then remove it carefully with a small knife.
Place two quarters of tomato in each pepper. Brush the tomato and pepper surfaces with oil, drizzle with vinegar and sprinkle with seasoning.
Bake for 20 minutes, then drizzle with more oil and cook for a further 15-20 minutes or until the peppers are tender. Serve immediately with extra basil leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	85.4 Kcal (358 kJ)
Calories from fat	44.63 Kcal
		% Daily Value*
Total Fat	4.96g	8%
Sodium	6.19mg	0%
Potassium	367.4mg	8%
Total Carbs	8.9g	3%
Sugars	3.42g	14%
Dietary Fiber	2.07g	8%
Protein	1.73g	3%
Vitamin C	173.9mg	290%
Iron	0.1mg	0%
Calcium	20.1mg	2%

Amount Per 100 g
Calories	50.31 Kcal (211 kJ)
Calories from fat	26.29 Kcal
		% Daily Value*
Total Fat	2.92g	8%
Sodium	3.65mg	0%
Potassium	216.42mg	8%
Total Carbs	5.24g	3%
Sugars	2.01g	14%
Dietary Fiber	1.22g	8%
Protein	1.02g	3%
Vitamin C	102.5mg	290%
Calcium	11.9mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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