Peppers And Anchovies

Ingredients

• 4 roasted red or yellow bell peppers, peeled, stemmed and seeded
• Salt and freshly ground black pepper
• Anchovy fillets, rinsed if salted
• Extra virgin olive oil to taste
• Lemon juice or balsamic vinegar (optional)
• About 1 teaspoon capers (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    82 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 0 milligrams cholesterol; 40 milligrams sodium

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

Preparation

1. 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.

5 minutes