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Baked Sweet Peppers with Tomato Anchovy Sauce
This is a great accompaniment to thinly sliced roast beef and crusty bread.

Finalist from the Florida Springfest 2000 Recipe Contest

Three finalists for each category prepared their dishes at the "Red, White and Blues" challenge in Pensacola in mid-April. Judging took place at Pensacola Junior College by a panel of local chefs and celebrities. This recipe won The Most Outstanding Dish!  

6 sweet bell peppers
olive oil
4 large ripe tomatoes
sliced garlic
fresh basil
1/2 can anchovies with capers
hot pepper flakes (optional)

Image of Peppers

Wash and slice 6 sweet bell peppers and put on a foil lined cookie sheet (with an edge).
Drizzle with olive oil, salt and pepper and bake 20 minutes in a 350 degree oven, stir
peppers and bake an additional 20 minutes. While peppers are baking, cut up four large
ripe tomatoes. In a frying pan, sauté sliced garlic in olive oil, add tomatoes, torn basil, salt,
pepper and simmer for 15 minutes. Add approximately four anchovies with caper, (about
˝ can) to tomato mixture the last 5 minutes of simmering. The anchovies will dissolve into
the sauce. When peppers are baked, put in dish and layer the tomato mixture over the
peppers. Hot pepper flakes are optional.

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