Tomato and Garlic-Stuffed Peppers

1
Total Time
55 min
Prep
5 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

uncooked bell pepper(s)

4 item(s), medium, red variety

fresh cherry tomato(es)

36 medium

garlic clove(s)

2 medium clove(s), thinly sliced

uncooked anchovies

3 item(s), (packed in oil), thinly sliced and 2 1/2 teaspoons oil reserved

sardine oil

2½ tsp, or reserved anchovy oil

rosemary sprig

2 item(s), or thyme sprigs, large

table salt

tsp

black pepper

tsp

cooking spray

1 spray(s)

Instructions

  1. Preheat oven to 375°F. Line large rimmed baking sheet with foil and spray with nonstick spray.
  2. Cut bell peppers lengthwise in half, cutting through the middle of each stem to keep intact. Carefully remove cores and seeds and discard. Place peppers, cut-side up, on prepared baking sheet.
  3. Tightly fit about 6 whole cherry tomatoes into each pepper half. Tuck garlic and anchovies into each half, dividing evenly. Break rosemary sprigs into smaller sprigs and tuck between tomatoes. Drizzle reserved anchovy oil over tomatoes and sprinkle with salt and pepper.
  4. Roast until bell peppers are tender and browned along edges and tomatoes are softened, about 40 minutes.
  5. Per serving: 2 stuffed pepper halves

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