text: Peppers prepared in this way are normally just one of many different «antipasti» (i.e. starters) served in a typical Sunday meal in the northwestern part of Italy.
  - Preheat the oven to 175°C/350°F.
  - Cut the peppers in half lengthwise, remove the seeds, then brush the inside with half of the olive oil. Place one anchovy fillet and one sage leaf into each pepper half. Cut the tomatoes in half lengthwise, remove the seeds, then place 2 tomato halves, cut-side down into each pepper half. Add salt and pepper to taste. Pour the remaining oil on top.
  - Lightly oil a baking dish. Arrange the peppers in the dish. Cover with aluminum foil and bake in the middle of the oven 45 min. Take off the foil cover and cook an additional 45 min.
  - Let the peppers cool down, garnish with a few basil leaves and serve luke-warm or at room temperature.
  Nutrition Facts Table
  per 1 serving (310g)
  % Daily Value
  Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
  |Vegetables and Fruits :||3||servings|
  |Grain Products :||0||serving|
  |Milk and Alternatives :||0||serving|
  |Meat and Alternatives :||0||serving|
  ClaimsThis recipe is :
  - Free :
  - Added Sugar, Trans Fat
  - Low :
  - Cholesterol, Saturated Fat
  - Source of :
  - Copper, Iron, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Zinc
  - Good source of :
  - Fibre, Folacin, Magnesium, Manganese, Niacin
  - Excellent source of :
  - Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
  - Diet-related health claims :
  |Meat and Alternatives||½|
  15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!
  Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.I want to maximize my savings * Based on an average-sized household of 2.5 people
  Leave a review
  Top ReviewsView All Reviews
  MilkyDayaugust 26, 2009 | I would make this recipe again
  This is heavenly: I will be repeating this recipe each week until the end of the season. Dont'miss it!
explanation: The document provides a recipe for preparing peppers as an antipasto dish, including detailed cooking instructions and nutritional information. It also includes a promotional message about saving money on groceries and a user review of the recipe. The document does not contain any math questions or answers.
distilabel_metadata.content: Evaluate the user given text extract and determine if it contains a math question and optionally and answer to this question.
  
  Output rules:
  
  1. Briefly describe the document and mention if it contains a question or a question and answer.
  2. Finalize the output with: Label: no-question,question,question-and-answer,multiple-question,multiple-question-and-answer
distilabel_metadata.role: system
distilabel_metadata.content: Peppers prepared in this way are normally just one of many different «antipasti» (i.e. starters) served in a typical Sunday meal in the northwestern part of Italy.
  - Preheat the oven to 175°C/350°F.
  - Cut the peppers in half lengthwise, remove the seeds, then brush the inside with half of the olive oil. Place one anchovy fillet and one sage leaf into each pepper half. Cut the tomatoes in half lengthwise, remove the seeds, then place 2 tomato halves, cut-side down into each pepper half. Add salt and pepper to taste. Pour the remaining oil on top.
  - Lightly oil a baking dish. Arrange the peppers in the dish. Cover with aluminum foil and bake in the middle of the oven 45 min. Take off the foil cover and cook an additional 45 min.
  - Let the peppers cool down, garnish with a few basil leaves and serve luke-warm or at room temperature.
  Nutrition Facts Table
  per 1 serving (310g)
  % Daily Value
  Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
  |Vegetables and Fruits :||3||servings|
  |Grain Products :||0||serving|
  |Milk and Alternatives :||0||serving|
  |Meat and Alternatives :||0||serving|
  ClaimsThis recipe is :
  - Free :
  - Added Sugar, Trans Fat
  - Low :
  - Cholesterol, Saturated Fat
  - Source of :
  - Copper, Iron, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Zinc
  - Good source of :
  - Fibre, Folacin, Magnesium, Manganese, Niacin
  - Excellent source of :
  - Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
  - Diet-related health claims :
  |Meat and Alternatives||½|
  15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!
  Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.I want to maximize my savings * Based on an average-sized household of 2.5 people
  Leave a review
  Top ReviewsView All Reviews
  MilkyDayaugust 26, 2009 | I would make this recipe again
  This is heavenly: I will be repeating this recipe each week until the end of the season. Dont'miss it!
distilabel_metadata.role: user
distilabel_metadata.raw_output_q_a_detector_0: The document provides a recipe for preparing peppers as an antipasto dish, including detailed cooking instructions and nutritional information. It also includes a promotional message about saving money on groceries and a user review of the recipe. The document does not contain any math questions or answers.
  
  Label: no-question