Roasted peppers with walnuts - house beautiful

8 servings

Ingredients

Quantity Ingredient
8 Red cubanelle peppers, cut in half lengthwise and seeded, or 6 red bell peppers cut in thirds lengthwise, seeded and ribs removed
2 tablespoons Olive oil
1 can (14 1/2-oz) chunky tomatoes, drained
4 Anchovies, soaked in water for 15 minutes, drained and finely chopped
¼ cup Chopped fresh basil or 1 t dried
4 Shallots, peeled and minced
2 tablespoons Capers, drained
2 tablespoons Freshly grated Parmesan cheese
¼ cup Chopped walnuts
Freshly ground black pepper to taste

Directions

Rub or brush oil over inside and outside of peppers. Arrange peppers on a baking sheet, cut-side up. Set aside.

In a small bowl, combine tomatoes, anchovies, basil, shallots, and capers. Place a teaspoon or more of mixture in each pepper half.

Bake in a preheated 400'F oven for 20 minutes. Remove from oven and sprinkle with Parmesan cheese, walnuts, and freshly ground pepper to taste. Return to oven and bake 10 minutes more. Remove from oven and place peppers under broiler for 2 to 3 minutes or until they char slightly. Serve hot or just warm.

House Beautiful/Sept/94 Scanned & fixed by Di Pahl & <gg>

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