Tomato and Anchovy filled Red Peppers Sig/<em>ari</em>
Tomato and Anchovy filled Red Peppers Sig/<em>ari</em>

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tomato and anchovy filled red peppers sig/ari. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tomato and Anchovy filled Red Peppers Sig/ari is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Tomato and Anchovy filled Red Peppers Sig/ari is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook tomato and anchovy filled red peppers sig/ari using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Tomato and Anchovy filled Red Peppers

Sig/ari:

  1. Make ready 1 tbsp olive oil
  2. Get 1 medium onion,chopped
  3. Get 1 clove garlic ,crushed
  4. Get 1/2 small eggplant or zucchini,chopped
  5. Take 1 tbsp flat leafed parsley,chopped
  6. Prepare 1 tbsp fresh chopped or 1/2 tablespoon dried oregano
  7. Get 2 tsp capers drained and chopped
  8. Get 4 anchovy filets drained and chopped
  9. Prepare 4 medium best Italien plum tomatoes ,chopped
  10. Get 1/4 cup breadcrumbs,I use wholemeal fresh
  11. Make ready 1/4 cup fresh grated Parmesan cheese or Dolcelatte
  12. Get 2 medium red peppers cut in half
  13. Make ready 1 tbsp olive oil ,extra for brushing
Instructions to make Tomato and Anchovy filled Red Peppers

Sig/ari:

  1. heat oil add onion and garlic cook until.onon is soft,add zucchini,capers,herbs,anchovy and tomatoes,cook about 3 minutes ,transfer to a bowl and cool. Stir in the breadcrumbs and cheese.
  2. cut peppers in half lengthways take out seeds and membranes,brush with extra oil.Place peppers in ovenproof baking tray and fill with mixture .Bake uncovered in moderate oven for about 35-40 minutes until peppers are tender .
  3. I have made this a day ahead and the flavours infuse well.

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