Baked Mini Peppers with Anchovies & Tomato

Ingredients

• 6–8 small sweet peppers (mini bell peppers or similar)
• 6–8 anchovy fillets in oil, drained
• 1–2 small ripe tomatoes, finely sliced or cut into small wedges
• 2–3 tbsp extra virgin olive oil
• Freshly ground black pepper
• Serve with a crusty Baguette 

Method

1. Preheat the oven
   Heat to 200°C (180°C fan).
2. Prepare the peppers
   Slice the peppers in half lengthways and remove the seeds. Arrange in a baking dish.
3. Assemble
   Place an anchovy fillet inside each pepper half. Add a small slice or wedge of tomato on top or nestled alongside.
4. Drizzle & bake
   Drizzle generously with olive oil and season lightly with black pepper. Bake for 15–20 minutes, until the peppers are softened and the anchovies have melted into the dish.
5. Finish
   Remove from the oven and spoon over any pan juices.