Anchovy & Walnut Stuffed Peppers

Number of servings: 6
Estimated Prep Time: 20 minutes
Estimated Cooking Time: 50 minutes
Cooking at: 375 F / 190 C / Gas Mark 5

Ingredients

6 Red Peppers

1 Onion (medium, peeled, chopped)

4 tablespoons Olive Oil

2 cloves Garlic (peeled, crushed)

1 can Anchovies

3/4 cup Walnuts (chopped)

2 cups Fresh Bread Crumbs

1 teaspoon Parsley (dried)

1/2 Lemon (juiced)

Salt

Ground Pepper

Comments

The tin of anchovies you use should be about 50g or about 2 oz. You can save and use the tasty oil for other things, such as pasta sauce (recipe on this site).

Walnuts: 3/4 cup, 100g or just shy of 4 oz of shelled.

Use fresh bread crumbs, not dried (100g or 4 oz or 2 cups).

You can use 1 tablespoon of fresh chopped parsley instead of the dried.

Directions

Half each of the peppers and de-seed them.

Peel and chop the onion.

Drain and chop the anchovies.

Chop the walnuts.

Oil a casserole dish, arrange the peppers in it, and season their insides with salt and pepper.

In a deep saucepan, sauté the onions in 2 tbsp of the oil until just tender; don't let them brown. Add the garlic, cook for another 3 minutes, then add the anchovies and cook stirring until they melt away. Remove from heat.

Now, mix in the breadcrumbs, walnuts and parsley. Stuff the peppers with this mixture.

In a small cup, mix together the remaining two tablespoons of olive oil and the lemon juice. Drizzle this over all the peppers.

[You can make ahead up to this point if you wish.]

Bake the peppers until the peppers are soft and the breadcrumbs are golden and crisp (about 40 minutes.) Let rest outside the oven for 10 minutes before serving.