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Baked Stuffed Peppers
(Peperoni Imbottiti)
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| What You Need: |
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Olive oil
4 tablespoons butter
3 cups fresh white bread crumbs (preferably French or Italian bread)
2 teaspoons finely chopped garlic
1 two-ounce can flat anchovy fillets, rinsed in cold water, dried and finely chopped
6 tablespoons capers, rinsed in cold water and finely chopped
8 black olives (preferably Mediterranean style), stoned and finely chopped
4 tablespoons finely chopped parsley, preferably the flat-leaf Italian type
Salt
Freshly ground black pepper
4 large green peppers, cut in half lengthwise, piths and seeds removed
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| How To Cook: |
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1. Preheat the oven to 400°F. Pour 2 tablespoons of olive oil into a shallow baking dish large enough to hold the green pepper halves comfortably. Tip the dish back and forth to spread the oil evenly across the bottom.
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2. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat. When the foam subsides, add the bread crumbs and cook them, stirring constantly, until they are crisp and lightly browned.
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3. Remove the skillet from the heat and stir in the garlic. Then add the anchovies, capers, black olives and parsley and mix well.
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4. Taste and season with salt and pepper. If the stuffing mixture looks too dry and crumbly, moisten it with a little olive oil.
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5. Spoon the stuffing into the pepper halves and arrange them in the oiled baking dish. Dribble a few drops of oil over the top of each pepper.
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6. Bake in the middle of the oven for about 30 minutes, or until the peppers are tender
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