Oven Roasted Tuscany Inspired Peppers

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filed under Side Dishes

Side Dishes
Serving size: 1 each
Recipe category: Side Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 234 (12% DV)
Fat: 19g (29% DV)
Carbohydrates: 16g (5% DV)
Protein: 3g (6% DV)
Ingredients:  Makes 2 servings (2 each)

Tip: For nutritional information on all the ingredients in Oven Roasted Tuscany Inspired Peppers just click on each ingredient name. Then adjust the serving size for any Oven Roasted Tuscany Inspired Peppers ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Pre-heat oven to 400 F
Carefully half the peppers lengthwise. Do not take the stalk off, but carefully slice through it. It looks pretty to keep it on. Carefully de-seed the peppers and place them in a deep baking dish.
Pop two cherry tomatoes, 1 1/2 tbsp olive oil, 2 olives, 2 basil leaves inside each pepper half. Season with salt and pepper and add the anchovies if using.
Place in the oven for 45 minutes to 1 hour. Check after 45 minutes – the edges of the peppers should be beginning to turn black and the actual body of the pepper should be slightly withered.
Allow to cool and serve at room temperature. You can cover them and chill overnight but make sure you leave them out of the fridge for at least 30 minutes before serving as the flavors come out at room temperature. Garnish with a couple of leaves of fresh basil.
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