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🍽️ Grilled Peppers with Anchovies and Garlic

194 kcal · 30 min · 4 servings

Ingredients

• 4 red bell peppers
• 2 garlic cloves
• 1 tsp chopped rosemary needles
• 8 anchovy fillets (from the jar)
• 1 tbsp olive oil
• 20 pitted black olives (coarsely chopped)
• salt
• pepper (from the mill)
• oil (for the dish)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the stem and cut the peppers in half lengthwise.
3. 3. Remove the seeds and the white inner membranes.
4. 4. Cut the pepper halves into strips about 2 centimeters wide.
5. 5. Flatten the pepper strips.
6. 6. Place the strips skin-side up on a baking sheet.
7. 7. Preheat the grill or set the oven to the highest setting.
8. 8. Broil the peppers under the grill or in the oven until the skin forms black blisters.
9. 9. Place the hot pepper strips into a freezer bag.
10. 10. Seal the bag and let the peppers rest for about 10 minutes.
11. 11. Peel the swollen skin off the pepper strips.
12. 12. Peel the garlic and dice it finely.
13. 13. Rinse the anchovy fillets briefly and let them drain.
14. 14. Lightly grease a baking dish.
15. 15. Arrange the peeled pepper pieces side by side in the dish.
16. 16. Distribute the anchovy fillets and olives over the peppers.
17. 17. Spread the diced garlic and rosemary over the top.
18. 18. Season with pepper and only a small pinch of salt.
19. 19. Drizzle some oil over the entire dish.
20. 20. Preheat the oven to 150 degrees.
21. 21. Bake the gratin in the preheated oven for about 10 minutes.
22. 22. Serve the dish lukewarm.

Nutrition per serving

• kcal: 194
• Protein: 4 g · Fett/Fat: 17 g · Carbs: 7 g