Prep Time:
30 mins
Cook Time:
55 mins
Total Time:
1 hr 25 mins
Servings:
8
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Arrange bell peppers, cut-side-up, in the prepared baking dish; set aside.
Place crumbled bread into a large bowl and sprinkle with 1/2 cup water; set aside.
Heat olive oil in a large, heavy skillet over low heat. Sauté onion in hot oil until translucent. Stir in garlic and cook for 2 minutes. Mix in moistened bread. Add anchovy fillets, olives, extra-virgin olive oil, black pepper, and red pepper flakes; stir until stuffing is well blended.
Mound stuffing into pepper halves. Surround peppers with tomato sauce and a small amount of water. Cover the baking dish with foil.
Nutrition Facts (per serving)
| 246 | Calories |
| 8g | Fat |
| 35g | Carbs |
| 8g | Protein |
