Stuffed Peppers Italian-Style
Author: Suzanne Perazzini
Serves: 8 halves
- 4 bell peppers
- 8 anchovy fillets, mashed
- 2 tbsp of pine nuts
- 2 tbsp capers
- 1 tbsp chopped fresh basil
- ½ cup gluten-free breadcrumbs
- 1 tbsp butter
- ½ tsp nutmeg
- Olive oil
- 1 can (420gms/15oz) chopped tomatoes
- ½ cup water
- Black pepper
- Heat oven to 180°C/350°F.
- Fry the breadcrumbs in the butter until golden
- Cut the peppers in half lengthwise and remove the seeds and white flesh.
- Mix all the ingredients except the tomatoes and water.
- Stuff the peppers with the mixture.
- Mix the water and tomatoes together, season it and place in a baking dish.
- Place the stuffed peppers in the tomato mixture.
- Place in the oven for up to an hour. When the pepper are soft, remove and serve in the baking dish.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/ibs-health-issues-plus-stuffed-peppers-italian-style/
3.2.2807