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Peppers - 4 (medium size)
Cooked rice - 200 gms
Garlic clove - 1
Black olives - 100 gms
Anchovy fillets - 1 small can
Condensed tomato soup - 1 small can
Salt and pepper


  • Remove tops from each pepper. Scoop out seeds, put flesh into a pan of cold water and bring to the boil.Drain and stand peppers in an ovenproof dish.
  • Mix rice, crushed garlic, chopped olives and chopped anchovies together. Season well and fill each pepper with the mixture. Top each with a whole anchovy fillet.
  • Dilute soup with half a tin of water and pour around the peppers. Cover dish with a tight fitting lid or piece of foil and bake in centre of preheated oven for 15 minutes.
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