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Stuffed Baked Pepper And Anchovy Rolls

ingredients

4 large yellow or red peppers
16 tinned anchovy fillets
savoury bread stuffing (see recipe for Stuffed Tomatoes au Gratin, page 114) *************
10 tinned tomatoes, drained, seeds removed
extra-virgin olive oil
salt and pepper

method

1. Preheat the oven to 350°F (180°C) mark 4. Rinse the peppers and cut lengthwise into quarters; remove the stalk, seeds and white membrane.

2. Place on a chopping board or work surface in a single layer, inside facing upwards.

3. Drain the anchovy fillets and lay one out flat along the centre of each pepper piece; cover with 1-2 tbsp of the bread stuffing mixture, smoothing it neatly, and top with a few strips of tomato flesh. Season with salt and black pepper and sprinkle with olive oil.

4. Arrange the stuffed pepper quarters in a single layer in a lightly oiled shallow ovenproof dish, carefully pour in some boiling water into one corner of the dish, adding enough to barely cover the bottom and bake in the oven for 35-40 minutes.

5. When the peppers are very tender, take out of the oven. As soon as they are no longer too hot to handle, roll them up loosely from one end to the other.

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