Sig's Tomato and Anchovy filled Red Peppers
Sig's Tomato and Anchovy filled Red Peppers

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sig's tomato and anchovy filled red peppers. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sig's Tomato and Anchovy filled Red Peppers is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Sig's Tomato and Anchovy filled Red Peppers is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook sig's tomato and anchovy filled red peppers using 13 ingredients and 3 steps. Here is how you can achieve it.

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