1. Heat the oven to 425 degrees. Lightly grease a baking pan with some of the olive oil.2.Carefully slice the red peppers in half through the stem, leave the stem attached. Pull out the cores and the seeds.3.Beat the vinegar and anchovy paste in a small bowl until blended. Beat in the olive oil. Pour the sauce over the dry bread cubes in a mixing bowl. Toss to coat. Let stand 5 minutes. Pour the broth over the bread cubes and toss until the broth is absorbed. Season the stuffing with salt and pepper to taste.4.Divide the bread mixture between the red pepper halves. Place in greased baking pan and roast until the peppers are tender, the skins lightly charred and the croutons are crisp, about 45 minutes. Serve hot or at room temperature.Makes 4 - 6 servings.
Per Serving: 95 Calories (45.7% from fat); 5g Fat (1g Sat, 3g Mono, 1g Poly); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 102mg Sodium. Food Exchanges: 1 Vegetable; 1 Fat.