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Anchovy and Tomato Stuffed Peppers

2 peppers (red, preferably, but can be green or yellow)
4 medium tomatoes
garlic - to taste
1 small tin of anchovies
fresh herbs - basil is best but can be thyme, marjoram, oregano or mixture
olive oil

Cut pepper in half. Remove seeds but keep stalk in place. Skin and deseed tomato, chop flesh and put 1 tomato in each half pepper. Chop up and spread garlic in each half pepper. Chop up and spread anchovies in pepper halves, drizzle over olive oil and sprinkle with chopped or torn up herbs. Bake in hot oven until cooked and fragrant - takes about 20 to 30 min. Sprinkle with more herbs and serve, hot or cooled, with crusty bread as first course or as part of buffet, or as vegetable to Italian meal.

Yield: 4 Servings

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