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Sweet peppers with anchovies

Ingredients 7
Servings 6


  • 50
    anchovy fillets, drained
  • 6
    sweet red, green and yellow peppers, seeded and quartered
  • 250
    tomato purée
  • 2
    cloves garlic, crushed
  • 18
    black or green olives, chopped
  • 60
    extra virgin olive oil
  • milled black pepper to taste


Rinse anchovy fillets under cold running water to rid them of excess salt, and cut into narrow strips. Arrange pepper quarters in a large dish and place 15-30 ml (1-2 tbsp) tomato purée, a little garlic, 1-2 anchovy strips and a little of the chopped olives in each. Drizzle with olive oil and bake at 140 ºC for 1 hour. Serve at room temperature.

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