Stuffed Peppers Recipe |
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You will need :- 4 medium sized peppers 8 oz. cooked rice 1 clove garlic 4 oz. black olives 1 small can anchovy fillets salt and pepper 1 small can condensed tomato soup
Preparation Time:- 15 minutes
Cooking Time :- 20 minutes
Oven Setting:- 375°F, Gas Mark 5
Remove tops from each pepper. Scoop out seeds, put flesh into a pan of cold water and bring to the boil. Drain and stand peppers in an ovenproof dish.
Mix rice, crushed garlic, chopped olives and chopped anchovies together. Season well and fill each pepper with the mixture. Top each with a whole anchovy fillet.
Dilute soup with half a tin of water and pour around the peppers. Cover dish with a tight fitting lid or piece of foil and bake in center of preheated oven for 15 minutes. Serves 4.
Quick Tip
To give a professional finish: if the peppers are uneven or rounded at the base end, cut a slice off the bottom so that they are upright when filled, and standing in the sauce.
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