Roasted Yellow Bell Peppersa With Anchovies, Capers And Tomato

• 4 large yellow bell peppers
• 12 anchovy fillets in olive oil
• 1 medium tomato cut in thin slices
• 2 tablespoons capers
• 3 tablespoons extra virgin olive oil
• 15 gr butter

1. Preheat oven in 180 Celsius or in 365 Fahrenheit.
2. Wash peppers and cut them following the 'natural' marking: each pepper usually cuts into three boat pieces.
3. Remove stem, seeds and white membrane and place them in a baking tray.
4. Fill each pepper 'boat' with one tomato slice, an anchovy fillet and 3-4 capers
5. Drizzle with the olive oil and add a tiny piece of butter in the middle of each pepper wedge.
6. Cover the tray bottom with water.
7. Put the tray in the middle of the oven and roast for 50-60 minutes.
8. It's ready when the peppers have kind of collapsed and their edges have some brown spots.
9. Remove tray from oven, arrange peppers on a plate and drizzle with 3-4 tablespoon tray juices.
10. Let the peppers cool in room temperatures for at least one hour.

yellow bell peppers, anchovy, tomato, capers, extra virgin olive oil, butter

Taken from food52.com/recipes/26871-roasted-yellow-bell-peppersa-with-anchovies-capers-and-tomato (may not work)