Pasta-Stuffed Peppers (Peperoni Imbotiti Ai Vermicelli)

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Picture of Pasta-Stuffed Peppers (Peperoni Imbotiti Ai Vermicelli) Recipe Photo: Pasta-Stuffed Peppers (Peperoni Imbotiti Ai Vermicelli) Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 20 min
Prep
20 min
Cook
1 hr 0 min
Yield:
6 servings
Level:
--
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Ingredients

Directions

Preheat the oven to 400 degrees F.

In a large bowl, toss 4 tablespoons oil and the peppers to coat the peppers. Roast the peppers over the flame of a burner until blackened all around. This process takes a little time, but is well worth it.

Meanwhile, make the filling. In a 10 to 12-inch saute pan, place 6 tablespoons oil and the garlic over medium heat and cook until the garlic is light golden brown, about 2 minutes. Break the pasta into 2-inch pieces, place in the pan with the garlic and cook, tossing to mix, until pasta is golden brown, 5 to 6 minutes. Add 1 cup water, olives, capers and the oregano and cook until the water has dissipated, about 6 to 7 minutes. Remove from heat, allow to cool, add parsley and set aside.

Peel and seed the roasted peppers carefully to retain whole and slit down one side to create a hole. Stuff each of the peppers with some of the pasta mixture and place each carefully into a roasting pan with the wine. Sprinkle all over with breadcrumbs. Place in oven and cook until heated through, 20 minutes. Remove and serve warm, or allow to cool and serve at room temperature.

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Newest Ratings and Reviews

Read all 4 reviews

  • on January 19, 2011

    Flag

    these were a LOT of work and came out quite bland; we had to use a spicy tomato-based sauce to perk up the flavor

    people found this review Helpful.
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  • on April 07, 2008

    Flag

    This sounds yummy! I haven't tried it yet but I know I will love it!
    Lisa

    people found this review Helpful.
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  • on February 02, 2005

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    Just loved it bursting with flavor!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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