Italian-Style Bread-Stuffed Bell Peppers

1. 1

   Preheat the oven to 350 degrees F (175 degrees C) and grease a large baking dish.

2. 2

   Place the bell peppers, cut-side up, in the prepared baking dish; set aside.

3. 3

   Put the crumbled bread in a large bowl and sprinkle it with 1/2 cup water; set aside.

4. 4

   Heat olive oil in a large, heavy skillet over low heat. Sauté the onion in the hot oil until translucent. Stir in the garlic and cook for 2 minutes. Mix in the moistened bread. Add the anchovy fillets, olives, extra-virgin olive oil, black pepper, and red pepper flakes; stir until the stuffing is well blended.

5. 5

   Mound the stuffing into the pepper halves. Pour tomato sauce and a small amount of water around the peppers. Cover the baking dish with foil.

6. 6

   Bake in the preheated oven until the peppers are tender, 45 to 60 minutes. Uncover for the last 15 minutes of baking and baste occasionally with the sauce.

• Calories 477.35 kcal High
• Protein 15.39 g Good Source
• Carbs 70.6 g Moderate
• Total Fat 17.13 g High
• Saturated Fat 2.5 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 8.65 mg Low Source
• Sodium 1120.94 mg High
• Fiber 11.48 g Good Source
• Sugar 17.86 g High
• Added Sugar 1.27 g Low Source
• Calcium 142.6 mg Moderate
• Iron 5.47 mg Good Source
• Potassium 1416.62 mg Good Source
• Vitamin A 402.58 mcg_rae Good Source
• Vitamin C 17.01 mg Moderate
• Vitamin D 0.09 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅