Ingredients:
2 small red peppers, halved and deseeded
2 small yellow peppers, halved and deseeded
7 ounces cooked long-grain rice
1 (2 ounce) cans anchovy fillets, drained and chopped
2 garlic cloves, crushed
4 tablespoons extra virgin olive oil
1 (8 ounce) cans diced tomatoes, drained
1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil
fresh basil leaves, for garnish
Directions:
Pre-heat the oven to 350 F.
Place the pepper halves in a lightly oiled ovenproof dish.
Mix the rice, anchovies, garlic, oil, tomatoes and chopped basil together.
Spoon the filling into the peppers.
Bake for 30-35 minutes until the peppers are cooked.
Garnish with a few basil leaves.
Serve one red and one yellow half to each person.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.