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Categories: Appetizers, Vegetarian

Olive-anchovy pepper wedges

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Total time: 40 minutes | Makes 16 pieces
Note: This is adapted from "From the Farmers' Market" by Richard Sax with Sandra Gluck (Harper & Row, 1986).
  • 4 red bell peppers, seeds and ribs removed, cut into 2-inch wedges
  • About 12 oil-cured black olives, pitted and chopped
  • 2 cloves garlic, minced
  • 2-3 tablespoons chopped Italian parsley
  • 4 anchovy filets, chopped
  • 2 tablespoons capers, rinsed
  • 2-3 canned tomatoes, drained and chopped
  • Dash dried red pepper flakes
  • Freshly ground pepper, to taste
  • 1-2 tablespoons olive oil

Step 1Heat the oven to 375 degrees. Lightly oil a shallow baking dish and arrange the pepper wedges in it in a single layer, hollow sides up.

Step 2Stir together the olives, garlic, parsley, anchovies, capers, tomatoes and pepper flakes in a small bowl. Season with pepper to taste. Add more of any ingredient to taste; if mixture is too dry, add a bit more chopped tomato.

Step 3Spoon a little of the mixture into each pepper wedge. Drizzle with olive oil. Cover the pan with foil and bake 20 minutes. Uncover and bake until the peppers are soft, about 10 minutes longer. Serve at room temperature.

Each piece:
26 calories; 137 mg. sodium; 1 mg. cholesterol; 2 grams fat; 0 saturated fat; 2 grams carbohydrates; 1 gram protein; 0.77 gram fiber.
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