Roasted Red Peppers With Anchovies And Olive Oil

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
71
FAT
13%
CHOL
2%
SOD
1%

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Ingredients for 4 servings

2 medium red bell peppers, (about 7 ounces each)

1 clove garlic, very thinly sliced

1 tablespoon plus 1 teaspoon extra-virgin olive oil

4 anchovy fillets, each quartered

Crushed red pepper flakes, (optional)

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