2 small red peppers; halved and deseeded
2 small yellow peppers; halved and deseeded
200 g long grain rice; cooked
1 50 g can anchovy fillets; drained and chopped
2 cloves garlic; crushed
4 tablespoons extra virgin olive oil
1 225 g can chopped tomatoes; drained
1 tablespoon fresh basil leaves; finely chopped
fresh basil leaves; for garnish
Yield: 4 servings
Preheat oven to 180 C / 350 F / Gas 4. Place pepper halves in a lightly oiled oven-proof dish. Mix rice, anchovies, garlic, oil, tomatoes and chopped basil together. Spoon filling into the peppers. Bake for 30-35 minutes until peppers are cooked. Garnish with a few basil leaves. Serve one red and one yellow half to each person. Serve with Italian olive ciabatta or focaccia.