I had two halves for supper but it could be a great starter too. Also, had this for lunch and if you heat the peppers up in the microwave and bung them on some toast then that's pretty good.
- 2 peppers, yellow and red
- 2 cloves of garlic
- 1 tin of anchovies (you actually need 8), keep the olive oil it's in
- 2 large tomatoes
Chop the peppers in half, I kept the green stems in. Pour some of the oil from the anchovies into a baking dish and then bung the peppers in and give them a bit of a push about. Place them cut-side up. Pour the remaining anchovy oil over. Cook for 30 mins at 160 (note not 180 - want them to soften nicely so they're super tender).
Whilst they're in, finely cut the garlic and chop the tomatoes up.
When half an hour is up, bung some of the garlic in each one. Add two anchovies and then top with tomatoes. Any remaining stuff just put around the peppers. Season with pepper. Salt not really needed because the anchovies are naturally quite salty.
Cook for a further 20 mins. Let them cool slightly and serve warm.
Serve on bed of green salad (I just used pack stuff) with a bit of goat's cheese and one chopped tomato if you have it.
Seriously good healthy supper.