Italian Stuffed Peppers with Tomatoes and Anchovies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted bell peppers filled with anchovies, garlic, basil, and cherry tomatoes in a simple olive oil preparation. Bold, savory, and distinctly Mediterranean. A quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 red peppers
- ~1 1/2 cups (300g) cherry tomatoes
- 1 garlic glove
- 4 anchovies
- 4 large basil leaves
- 1 1/2 tbsp olive oil
- Salt and pepper to season
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 228mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 12mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.