Ingredients

• 4 greens bell peppers , halved and seeded
• 1 , 1 pound
• 0.5 cups water , or more as needed
• 1 tablespoon olive oil
• 1 small onion , chopped
• 2 cloves garlic , minced
• 1 , 2 ounce
• 8 pitteds green olives , chopped
• 2 tablespoons extra virgin olive oil
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons crushed red pepper flakes
• 1 , 15 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Arrange bell peppers, cut-side-up, in the prepared baking dish; set aside.
3. 3 Place crumbled bread into a large bowl and sprinkle with 1/2 cup water; set aside.
4. 4 Heat olive oil in a large, heavy skillet over low heat. Sauté onion in hot oil until translucent. Stir in garlic and cook for 2 minutes. Mix in moistened bread. Add anchovy fillets, olives, extra-virgin olive oil, black pepper, and red pepper flakes; stir until stuffing is well blended.
5. 5 Mound stuffing into pepper halves. Surround peppers with tomato sauce and a small amount of water. Cover the baking dish with foil.
6. 6 Bake in the preheated oven until peppers are tender, 45 to 60 minutes. Uncover for the last 15 minutes of baking and baste occasionally with sauce.

Nutrition per serving