Savoury Anchovy Stuffed Bell Peppers Recipes

ANCHOVY CRUMB STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees F.
• Cut the peppers into quarters, and remove the seeds and membranes.
• Lay the peppers cut side up on a baking sheet, and bake for 15 minutes.
• While the peppers are baking, add the anchovies, olives, capers, garlic, parsley, and almonds into the bowl of a food processor and pulse until finely chopped.
• Season with salt, pepper, and the red chili if using.
• Drizzle in about 3/4 cup of olive oil, and pulse until blended.
• Place the breadcrumbs in a small bowl, and add about 1/3 to 1/2 of a cup of the anchovy mixture and stir to mix well. (Keep the rest of the anchovy sauce for another use)
• Remove the peppers from the oven and sprinkle the crumb mixture on top of each pepper.
• Return to the oven for another 10 to 15 minutes.
• Cool to room temperature before serving.

SAVOURY ANCHOVY STUFFED BELL PEPPERS

Steps:

• Pre-heat the oven to 350°F.
• Place the pepper halves in a lightly oiled ovenproof dish.
• Mix the rice, anchovies, garlic, oil, tomatoes and chopped basil together.
• Spoon the filling into the peppers.
• Bake for 30-35 minutes until the peppers are cooked.
• Garnish with a few basil leaves.
• Serve one red and one yellow half to each person.

SAVORY STUFFED BELL PEPPERS

Steps:

• Pour boiling water over rice and soak the rice for 30 minutes (or longer).
• Mix all ingredients from beef to cayenne, plus 1/2 cup ketchup.
• Stuff the pepper halves with the mixture.
• Put the stuffed peppers into an oven-safe deep pan with a tight-fitting lid. Pour chicken broth, remaining 1/2 cup ketchup, and water over the peppers. You should attempt to cover as much of the peppers as possible, but if you cannot cover them completely, it is OK - the tops of the peppers will steam.
• Cover and cook in the oven on 450 F until liquid boils. Then reduce heat to 325 F and cook 1.5 hours, or until the exposed rice on the top of the peppers is cooked. (You can also make it on the stove top, by first heating it till water boils and then reducing heat to medium, but you have to be careful not to burn the bottoms of the peppers.).

A-1 SAVORY STUFFED BELL PEPPERS

Steps:

• In skillet, over medium heat, brown meat and cook onion until done. Pour off drippings.
• Stir in corn, tomato sauce, rice, steak sauce and pepper; set aside.
• Cut tops off of peppers; remove seeds.
• Spoon meat mixture into peppers; arrange in 9x9x2 inch baking pan.
• Bake at 350* for 30 to 35 minutes or until peppers are done.

SAVORY STUFFED CHERRY PEPPERS

Steps:

• Preheat oven to 350°. Cut tops off peppers and remove seeds; set aside. Drain and chop anchovies, reserving oil. , In a large bowl, combine tomato, olives, 1 tablespoon olive oil, Parmesan cheese, anchovies, anchovy oil, bread crumbs, capers, parsley and seasonings. Spoon into peppers., Place in a greased 13x9-in. baking dish. Drizzle with remaining 2 tablespoons olive oil. Bake until tops are light golden brown, about 40 minutes.

SAVORY STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375°F.
• Place cut and seeded peppers in boiling water for five minutes.
• Run under cool water to stop the cooking process and set aside.
• In skillet or wok, add onions and garlic; sauté for 5 minutes on medium heat.
• Add Gimmie Lean or other soy product and cook 5 minutes.
• Separate soy chunks with wooden spoon so that the chunks are smaller than bite size.
• Add rice and spices and cook another 5 minutes.
• Add wine and cook five more minutes.
• Keep mixture on low heat until you are ready to stuff the peppers.
• In the meantime, heat the sauce.
• Put both the sauce and the Italian stewed tomatoes in a pot with the bay leaf and basil.
• Cook on medium heat for about 10 minute.
• Now you are ready to stuff the peppers!
• Be creative!
• Put the stuffed peppers on pan and cook in oven for approximately 30 minutes.
• Pour tomato sauce on each pepper and serve!

PEPPERS AND ANCHOVIES

Steps:

• Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.