Roasted Stuffed Red Peppers

Ingredients

• 3 tablespoons olive oil, plus more for greasing the pan and peppers
• 3 medium-to-large red peppers
• 1 bunch basil
• 1 ½ pounds cherry tomatoes, quartered
• 3 sun-dried tomatoes packed in olive oil, drained and finely chopped
• 3 anchovy fillets, drained and finely minced
• 1 clove garlic, peeled and minced
• 2 teaspoons balsamic vinegar
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    109 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 2 grams protein; 1 milligram cholesterol; 84 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat the oven to 400 degrees. Grease a shallow roasting pan with olive oil.
2. Carefully halve each pepper lengthwise so that the stem remains intact on each half. Coat each half with oil and place in the pan.
3. Reserve 6 basil leaves for garnish and finely chop the remaining leaves to make 3 to 4 tablespoons. In a large bowl, combine all the remaining ingredients and salt and pepper to taste. Mix gently but thoroughly. You can make this ahead and keep in the refrigerator for up to 4 hours.
4. Spoon the tomato mixture into the pepper halves and roast until the peppers have browned lightly and the tomato filling is juicy and bubbling, about 1 hour. Garnish each pepper with a whole basil leaf.

1 hour 15 minutes