Ingredients
- 2 small red bell peppers
- halved lengthwise
- seeded
- stems left intact
- 2 cups chopped seeded tomatoes
- 2 teaspoons minced garlic
- 4 teaspoons olive oil
- 8 anchovy fillets
- drained
- 4 1/3-inch-thick slices drained fresh water-packed mozzarella or regular mozzarella
- 1 tablespoon thinly sliced fresh basil
Instructions
- Preheat oven to 375F.
- Oil baking sheet.
- Arrange peppers, cut side up, on sheet.
- Mix tomatoes and garlic in medium bowl.
- Season with salt and pepper.
- Fill pepper cavities with tomato mixture.
- Drizzle 1 teaspoon oil over each.
- Place 2 anchovy fillets atop each.
- Bake until peppers are tender, about 50 minutes.
- Arrange cheese atop peppers.
- Bake until cheese melts, about 3 minutes.
- Transfer peppers to platter.
- Sprinkle with basil and serve.
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