Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the peppers in half, remove the seeds but leave the stalks on[decorative] lay the peppers in a shallow 16 x 12 roasting-tray wich is lightly oiled. cut the tomatoes in quarters and put 2 in each pepper half. cut up one anchovy fillet per pepper[use scissors]and add to the tomatoes. peel the garlic, slice or chop very finely,and divide over the peppers. drizzle 1/2 tablespoon of olive oil over each pepper. season with the black pepper. place the tray in a 350f preheated oven on a high shelf, for 50 to 60 minutes, the edges should be browned by then. transfer your peppers to a serving dish, don"t leave the juices in the roasting-dish but pour them over the peppers. serve with basil leaves scattered over them.

Target recipe: heat 2 tablespoons of oil in large pot over medium-high heat. add the onion, carrots, garlic and thyme and saute till onions are translucent, about 5 minutes. add the broth, red peppers, potatoes, wine and sugar. bring to a simmer over high heat. decrease heat to medium-low. partially cover and simmer until potatoes are very tender, stirring occasionally, about 30 minutes. cool soup slightly. puree soup in a blender or food proccessor taking care with "hot" liquids. season to taste. heat remaining oil in large skillet over medium heat. add bread cubes and saute until crisp and golden, about 8 minutes. ladle soup into bowls, place a dollop of cheese in the center of each, top with croutons and sprinkle with parsley.