Stuffed Peppers with tomato and anchovy

Posted on January 21, 2004 in Veg. & Pulses

Directions

  1. Heat the oil and saute the onion and the garlic.
  2. Pour into the saucepan the aubergine, herbs, caper, anchovies, salt and tomatoes. Stir well and boil for 3 minutes.
  3. Place the mixture in a bowl and let it cool.
  4. Add hard tack and the grated cheese and mix well.
  5. Cut the peppers along side in two pieces and remove any seeds. Baste them with oil, place them in a baking pan and stuff them with the mixture.
  6. Bake them in medium heat for 40 minutes.

Ingredients

  • 1 medium onion, finely chopped
  • 1/2 aubergine, finely chopped
  • 1 spoon finely chopped parsley
  • 1 garlic clove, diced
  • 1 spoon finely chopped fresh oregano
  • 1 spoon oil
  • 2 tspns caper, finely chopped
  • 4 pieces of anchovy, finely chopped
  • 4 medium tomatoes, peeled and chopped
  • 1/4 cup hard tack
  • 1/4 cup grated kefalotyri cheese
  • 2 medium red peppers
  • Salt
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