Photo: Peperoni Ripieni (Stuffed Peppers) Recipe
Ingredients
- 2 fresh dinner rolls, outside grated off, inside shredded by hand
- 3 tablespoons plus 4 tablespoons extra virgin olive oil
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- 4 canned anchovy fillets, rinsed, drained and finely chopped
- 2 tablespoons plus 2 tablespoons freshly grated pecorino romano
- 2 tablespoons pickled capers
- 2 cloves garlic, finely chopped
- Salt and pepper, to taste
- 4 yellow bell peppers, tops cut off and reserved, seeds and pith removed
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, place the shredded bread and drizzle with 3 tablespoons extra virgin olive oil. Add the parsley, anchovies, 2 tablespoons cheese, capers and garlic and mix well to combine. Season aggressively with pepper and timidly with salt, then slowly mix in the remaining 4 tablespoons olive oil to form a fairly soft paste. Divide the mixture evenly among the 4 hollowed peppers (do not pack the mixture in too tightly) and top with the remaining 2 tablespoons of cheese. Replace the top of each pepper and place each pepper in a baking dish that has been brushed with extra virgin olive oil. Bake in the oven for 20 minutes. Serve hot or cold.
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By paclemens_10050994
St. George, UT
on September 12, 2008
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too much olive oil and much flavor.
By jazz2271_9118233
Wiliamsburg, VA
on July 30, 2008
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We put this stuffing into small(21/2" peppers of many colors. My husband said they tasted just like his mother used to make. We really thought they were wonderful.
By michelle_seegle...
Snellville, GA
on December 04, 2007
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I love the flavor of this recipe. The only drawback was there was not nearly enough filling for the 4 peppers that I bought and I had to cook them at least 15 minutes longer. The filling filled up 2 peppers about 3/4 of the way which was a good amount. I would suggest doubling all the inside ingredients to fill 4 peppers.
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