I have to admit when I saw this recipe, it brought back childhood memories of ground beef stuffed green peppers…of which, I was not a fan. 🤷♀️
I realized, after reading, that this is a sophisticated version of that childhood memory…stuffed with layers of interesting ingredients. It reminded my husband and I of the Tian we had made previously. Long roasted vegetables take on new flavors and are so delicious.
These consisted of three main layers:
- Bottom: Filling made of bread crumbs, anchovies, lemon…both zest and juice, herbs and seasoning including a pinch of cayenne
- Middle: Scattered basil and slice of lemon
- Top: Halved cherry tomatoes topped with a drizzle of olive oil and more herbs
The peppers are then baked for about an hour at 425 degrees.
I have a funny story to share. I have never cooked with anchovies and was actually looking forward to making something that called for them. I went to Trader Joe’s, making sure I bought the ones in olive oil as called for in the recipe. This is what I opened as I was making this dish…
What the heck??? No idea what I was thinking at the store 🤦♀️…hopefully the anchovies were right there and I saw olive oil and went with this one. Ugh.
So, I have still not made anything with anchovies, or sardines for that matter haha. I was in the middle of making these when I had opened the can up, started chopping up the “anchovies” and realized my mistake so I went ahead and made them without. The sardines went in the trash…and I had a good chuckle.
My husband absolutely loved these!…even without the anchovies 😂. I tried them too, and they were good but not my favorite vegetable…but that is ok! I think as Dorie told us, these would be so easy to make for a large group and I think would be a huge hit. They look really good and aren’t really all that much trouble to make. I’d say these were a keeper!
…and you are welcome for the good laugh 😂