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1. Cut the bell peppers into 1/2-inch strips and place in a deep bowl. 2. In a small bowl combine the garlic and the anchovies with the olive oil, and mix to blend. 3. Pour oil mixture over the peppers. 4. Add the parsley, season with salt and several grindings of pepper, and toss everything well. 5. Taste and adjust the seasoning, and set aside until ready to use. (The dish can be prepared up to this point several hours ahead.) 6. Keep it tightly covered in the refrigerator. Bring the peppers back to room temperature before serving. 7. Brush the bread slices lightly with olive oil and place on a hot griddle or under a broiler until golden on both sides. 8. Top with peppers and serve. Copyright credit: 1995 by Biba Caggiano ? 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 488 (98%)|
|Amt Per Serving||% DV|
|Total Fat 54.2g||72 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 17.9g|
|Cholesterol 0mg||0 %|
|Sodium 2.4mg||0 %|
|Potassium 126.8mg||3 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 2.4g|
|Protein 0.6g||1 %|
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Calories per serving: 496
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