Mozzarella-Topped Peppers with Tomatoes and Garlic

Name: Mozzarella-Topped Peppers with Tomatoes and Garlic
Yield: 4 Servings
Ingredients: 2 small red bell peppers, halved lengthwise, seeded, stems left intact; 2 cups chopped seeded tomatoes; 2 teaspoons minced garlic; 4 teaspoons olive oil; 8 anchovy fillets, drained; 4 1/3-inch-thick slices drained fresh water-packed mozzarella or regular mozzarella; 1 tablespoon thinly sliced fresh basil

By Mary Risley

October 4, 1998

Recipe notes