Sunny Baked Peppers W/tomatoes

Ingredients

3 red bell peppers

3 yellow bell peppers

1/4 cup extra-virgin olive oil

24 anchovy fillets, soaked in wa-

ter for 1/2 hour and rinsed

(optional)

3 cloves of garlic, thinly sliced

24 ripe red cherry tomatoes

24 ripe yellow cherry tomatoes

2 to 3 Tablespoons drained tiny

capers

1 to 2 Tablespoons fresh thyme

leaves

Coarse salt and freshly ground

black pepper, to taste

1/2 cup balsamic vinegar, for serving

Directions

Preheat the oven to 425 de-

grees. Cut the bell peppers in

half lengthwise; carefully re-

move the core and seeds. Oil a

large baking dish and arrange

the peppers cut-side up. Brush

the peppers with oil.

• Arrange 2 anchovy fillets in an

“X” on the bottom of each pep-

per, if desired. Place 4 garlic

slices in each pepper. Place 4

red cherry tomatoes in each

yellow pepper half and 4 yel-

low cherry tomatoes in each

red pepper half. Sprinkle 4 or

5 capers and some thyme in

each. Drizzle each with the 1/2

teaspoon of olive oil and sprin-

kle with salt and pepper. Bake

for 35 minutes, then cool to

room temperature.

• To serve, place 1 red pepper

half and 1 yellow pepper half

on each of 6 plates; drizzle

lightly with balsamic vinegar.

Serves 6, without anchovies:

129 calories, 10 g carbohy-

drates, 3 g protein, 10 g fat, 5

Mg cholesterol