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Lunch | Fish

Stuffed roast peppers

Get protection for your moods, immune system and blood vessels with this savoury lunchtime dish

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Stuffed roast peppers recipe
Serves:
4
Preparation:
10 Mins
Cooking:
45 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Fish
Check Your Own Recipe

What are the health benefits of Stuffed roast peppers?

Get protection for your moods, immune system and blood vessels with this savoury lunchtime dish

 

Ingredients

Method

Ingredients

40g/8 anchovy fillets nutritional information
40g/8 anchovy fillets
20g/handful basil leaves, torn nutritional information
20g/handful basil leaves, torn
12g/2 garlic cloves, crushed nutritional information
12g/2 garlic cloves, crushed
100g goats cheese nutritional information
100g goats cheese
80ml olive oil nutritional information
80ml olive oil
4 medium red peppers, halved and deseeded nutritional information
4 medium red peppers, halved and deseeded
400g/4 tomatoes nutritional information
400g/4 tomatoes
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat your oven to 200°C, Gas 6.
2) Place the pepper halves on a lightly oiled roasting tray.
3) Skin the tomatoes by immersing in a bowl of boiling water for 5 minutes.
4) Remove and, using a tea towel, rub off the skins.
5) Quarter the tomatoes and divide them, and the garlic, between the pepper halves.
6) Roughly chop the anchovies and add one fillet per half pepper.
7) Drizzle olive oil over the pepper halves (about 2 teaspoons each).
8) Bake for 45 minutes in total, but 10 minutes before they come out, crumble in the goats cheese and the torn up basil leaves.

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