_:n2378b1d9f4a6427bbbd7875a3428e2b6xb3
<http://schema.org/text>
"Stir the bread crumbs and anchovies together in a small bowl. Grate the zest of the lemon over and squeeze in the juice from half of the lemon (about one tablespoon; precision isn’t important here). Cut six thin slices from the other half of the lemon, then cut the slices in half; set aside. (If any lemon remains, squeeze the juice from it over the bread crumbs.) Stir in one tablespoon oil and season the crumbs with the piment d’Espelette or cayenne. Taste to see if you want some salt (anchovies are salty, so the seasoning might be just fine)."
<https://more.ctv.ca/food/recipes/oven-charred-tomato-stuffed-peppers.html>