Bell Peppers and Anchovy Gratin
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 234 mg | (246 %) | ||
| Potassium | 390 mg | (10 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 red Bell pepper
- 2 garlic cloves
- 1 tsp chopped rosemary
- 8 Anchovy fillet (from a jar)
- 1 Tbsp olive oil
- 20 pitted, black Olives (coarsely chopped)
- salt
- freshly ground peppers
- vegetable oil (for greasing)
Preparation steps
Rinse, trim and halve the bell peppers, remove the seeds and ribs, cut lengthwise into 2 cm wide strips (approximately 3/4 inch) and press flat.
Lay with the skin-side up on a baking sheet and place under the preheated broiler at full power until the skin blisters. Remove and place in freezer bag, seal the bag and leave it to rest for about 10 minutes. Then remove the skin.
Peel the garlic and chop finely. Rinse the anchovy fillets and drain.
Lay the bell pepper pieces next to each other in greased casserole dish and distribute the anchovies and olives over the top. Shower with rosemary and garlic and season with pepper and a small amount of salt. Drizzle with oil and bake in a preheated oven at 150°C (approximately 300ºF) for about 10 minutes.