Anchovy Crumb Stuffed Peppers Recipe

Let’s dive into a flavor-packed journey with these savory stuffed bell peppers that will make your taste buds dance with delight. Roasting up a vibrant mix of bell peppers filled with an anchovy-infused breadcrumb medley, this dish is my go-to when I crave something both comforting and a little fancy.

My Anchovy Crumb Stuffed Peppers are heart-stoppingly good, but even if I had any intention of stopping my heart, I’d never be able to do it with an appetizer that packs so much nutritional goodness into one little bite. The umbrella term
“stuffed peppers” is used for a whole array of dishes, and while the term may cover many types of preparations, it most certainly does not do justice to the vast, diverse, and exciting world of the stuffed pepper.

Ingredients

• Bell Peppers: Rich in vitamin C and antioxidants, they add vibrant color and sweetness.
• Olive Oil: Heart-healthy fat that enhances the flavor and texture of crumbs.
• Anchovy Fillets: High in protein and omega-3s, they provide savory umami depth.
• Garlic: Offers immune-boosting properties and aromatic depth to the dish.
• Red Pepper Flakes: Add a spicy kick, enhancing the flavor complexity.
• Parsley: Freshens up with its herbaceous notes and adds a nutritional boost.
• Lemon Zest: The zest provides a bright, citrusy contrast to savory elements.

Ingredient Quantities

• 4 large bell peppers (red, yellow, or green), halved and seeded
• 1 tablespoon olive oil, plus more for drizzling
• 1 cup fresh breadcrumbs
• 6 anchovy fillets, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon lemon zest
• Salt and pepper, to taste
• Lemon wedges, for serving

How to Make this

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to heat up.

2. Place the bell pepper halves in a baking dish cut side up. Drizzle with olive oil and season with salt and pepper.

3. In a medium bowl, combine the breadcrumbs, anchovies chopped, garlic minced, red pepper flakes, parsley chopped, and lemon zest.

4. Add 1 tablespoon of olive oil to the breadcrumb mixture and mix it all together until everything is well combined.

5. Lace each of the halves of the bell pepper with the anchovy crumb mixture, using a generous amount that you press into each half as you go.

6. Add a few drops of olive oil to the stuffed peppers to get them nice and crispy in the oven.

7. Loosely cover the baking dish with aluminum foil and bake in a preheated oven for about 20 minutes.

8. Take off the foil and keep baking for another 10 to 15 minutes, or until the peppers are soft and the stuff on top is browned.

9. Take it out of the oven and allow it to cool for a short time before you serve it.

10. Accompany the stuffed peppers with wedges of lemon for squeezing over the top. Enjoy!

Equipment Needed

1. Oven
2. Baking dish
3. Medium mixing bowl
4. Cutting board
5. Knife
6. Measuring spoons
7. Measuring cup
8. Spoon (for mixing ingredients)
9. Aluminum foil

FAQ

• Can I use canned anchovies instead of fresh ones?Canned anchovies are a great choice for this recipe because they tend to be more accessible and simpler to use than other forms of anchovies.
• What type of breadcrumbs should I use?For the best texture, use fresh breadcrumbs. You can also use store-bought panko for a lighter crunch.
• Do I need to pre-cook the bell peppers before stuffing them?No, the peppers will soften during baking, so it is not necessary to pre-cook them.
• Can this recipe be made in advance?Indeed, the mixture for the stuffing can be prepared, and the peppers can be filled, a day in advance. When it is time to serve them, they can be put in the oven and baked.
• Are there other herbs I can use instead of parsley?Basil or cilantro can be used as substitutes, depending on what you like. These herbs are quite common and should not be too hard to find. If you grow your own herbs, you can easily grow these two.
• Is there a way to make this dish spicier?You can make the stuffing spicier by using more red pepper flakes or by adding some freshly chopped chilis.
• What dishes go well with these stuffed peppers?These peppers go well with a straightforward green salad or some roasted vegetables for a meal that’s complete.

Anchovy Crumb Stuffed Peppers Recipe Substitutions and Variations

For the fresh breadcrumbs: Use panko breadcrumbs in place of fresh breadcrumbs for an even crispier texture.
For anchovy fillets: Use capers or olives to achieve an equally savory note.
For red pepper flakes: Substitute with a pinch of cayenne pepper to get the same heat.
If using fresh parsley: Replace with fresh basil to yield a sweet and peppery taste.
For lemon zest: Use lime zest for a slightly different citrus twist.

Pro Tips

1. Roast the Peppers For an extra depth of flavor, you can pre-roast the bell pepper halves for about 10 minutes before stuffing them. This will enhance their sweetness and ensure they are fully tender by the end of baking.

2. Use Fresh Breadcrumbs If possible, make your breadcrumbs fresh from a day-old crusty loaf. This will provide a better texture and absorb the flavors of the anchovies and garlic more effectively than store-bought ones.

3. Finely Chop Anchovies To ensure the anchovy fillets mix well with the breadcrumbs and distribute their flavor evenly, chop them as finely as possible. This will help to avoid any overpowering fishy bites.

4. Add a Crunchy Topping For added texture, consider topping the stuffed peppers with a scattering of toasted pine nuts or crushed almonds during the last 5 minutes of baking.

5. Customize with Herbs Add other fresh herbs like basil, thyme, or oregano to the breadcrumb mixture for extra flavor. This can help complement the parsley and add variety to the dish.