Savoury Anchovy Stuffed Bell Peppers
Elevate your dinner table with these Savoury Anchovy Stuffed Bell Peppers, a Mediterranean-inspired dish bursting with bold flavors and wholesome ingredients. Vibrant red, yellow, or orange bell peppers are perfectly roasted and filled with a rich mixture of golden breadcrumbs, zesty lemon, salty anchovy fillets, tangy capers, and a savory blend of Parmesan cheese and garlic. Fresh parsley adds a touch of herbaceous brightness, while the anchovies melt into the filling, creating a delightfully complex flavor profile. This simple yet gourmet recipe comes together in under an hour, making it an ideal choice for weeknight meals or elegant entertaining. Serve these stuffed peppers warm with a crisp green salad or as a stunning side dish to complement your Mediterranean feast. Perfect for seafood lovers, this unique recipe is sure to impress with every bite!
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Recipe Information
Ingredients
- 4 whole bell peppers (red, yellow, or orange)
- 3 tablespoons olive oil
- 8 pieces anchovy fillets
- 1 cup breadcrumbs
- 2 cloves minced garlic
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- to taste salt (optional, depending on anchovy saltiness)
Instructions
Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes from the inside. Rinse and pat them dry with a paper towel.
Place the prepared peppers in a baking dish, standing upright, and drizzle a tablespoon of olive oil inside and around them. Set aside.
In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Roughly chop the anchovy fillets and add them to the skillet. Stir until the anchovies dissolve and combine with the garlic, about 1-2 minutes.
Turn off the heat and stir in the breadcrumbs, grated Parmesan cheese, parsley, capers, black pepper, lemon zest, and lemon juice.
Taste the stuffing and adjust seasoning with salt if necessary. Remember, anchovies and Parmesan are naturally salty.
Divide the stuffing equally among the bell peppers, pressing it down gently to fill them completely.
Cover the baking dish with foil and bake the stuffed peppers in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the tops are golden and the peppers are tender.
Let the stuffed peppers cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 12102 mg | 526% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 28.4 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 16.0 mcg | 80% | |
| Calcium | 1512 mg | 116% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2011 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
