Capsicums ( Bell Peppers ) With Tomato Anchovy Filling

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 garlic clove, crushed
• 1/2 small eggplant, finely chopped
• 1 tablespoon chopped flat leaf parsley
• 1 tablespoon chopped fresh oregano
• 2 teaspoons capers, roughly chopped
• 4 anchovy fillets, chopped finely
• 1/4 cup stale breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 medium red capsicums (bell peppers)

Recipe

• 1 heat half the oli in a large saucepan and cook the onion and garlic, stirring, until the onion is soft. add the eggplant, herbs, anchovies and tomato: cook stirring, three minutes. transfer mix to a large bowl and cool. stir in the breadcrumbs and cheese.
• 2 cut the capsicums in half lengthways; remove seeds and membranes. brush skin with remaining oil; place capsicums on oven tray. fill with tomato mixture.
• 3 bake uncovered in a moderate oven for about 40 minutes or until capsicums are tender.