Stuffed Peppers: Stuffed Peppers Italian Style

4 green bell peppers, halved and seeded1 (1 pound) loaf stale Italian bread, crumbled1 tablespoon olive oil1 small onion, chopped2 cloves garlic, minced1 (2 ounce) can anchovy fillets, chopped8 pitted green olives, chopped2 tablespoons extra virgin olive oil1/2 teaspoon ground black pepper1/2 teaspoon crushed red pepper flakes1 (15 ounce) can tomato saucePreheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside. Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil. Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce. Amount Per Serving  Calories: 246 | Total Fat: 8.3g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 246

Total Fat: 8.3gCholesterol: 5mgSodium: 909mgTotal Carbs: 35.3g    Dietary Fiber: 3.5gProtein: 8.1g VIEW DETAILED NUTRITION
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