Peppers with Anchovies and Capers
Serve this as part of an antipasti platter, on top of grilled rustic multigrain bread, or alongside baked or grilled fish or chicken. Bell peppers, especially red ones, are a rich source of vitamin C. Peppers also pack a good amount of vitamin A and dietary fibre.
2 red peppers
2 yellow peppers
1 Tbsp (15 mL) capers, drained
3 anchovy fillets, rinsed and chopped
1 garlic clove, peeled and cut into slivers
4 large basil leaves, roughly torn
1 Tbsp (15 mL) fresh marjoram leaves or 1 tsp (5 mL) dried marjoram
Freshly ground black pepper
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) balsamic vinegar
Preheat broiler.
Place peppers on baking sheet and broil, turning frequently, until skin has blistered and blackened, about 15 minutes. Transfer to airtight container, cover, and let steam until cool enough to handle, about 10 minutes. Remove blackened skin as well as the core and seeds. Don’t worry if the peppers fall apart. Slice peppers into thick strips.
When ready to serve, lay peppers on serving platter and sprinkle with capers, anchovies, garlic slivers, basil, marjoram, and black pepper. Drizzle olive oil and balsamic vinegar over top and let sit for at least 10 minutes before serving.
Serves 4.
Each serving contains: 85 calories; 3 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 11 g total carbohydrates (3 g sugars, 2 g fibre); 178 mg sodium
source: "Italian Food the Italian Way", alive #366, April 2013
Peppers with Anchovies and Capers
