There are all sorts of recipes for stuffed bell peppers. This one is simple, with anchovies, capers, and cheese that add zest to crumbled bread.
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 2 1/4 pounds (1 k) green bell peppers
- Day-old bread, stripped of crust and crumbled (enough to fill the peppers without compressing too much)
- 1 egg
- 6 anchovy filets, boned
- 2 tablespoons salted or pickled capers, rinsed
- Garlic, minced (to taste)
- Oregano
- Grated Pecorino (Romano will be fine, to taste)
- Olive oil
- Freshly ground black pepper
- Salt
Preparation:
Prepare the peppers by removing the tops and scraping out the seeds and ribs. Mix the remaining ingredients except the olive oil and the oregano to make the filling, seasoning it to taste with the salt and pepper.
Fill the peppers, tamping the stuffing lightly, and place them in an oven-proof dish; drizzle them with olive oil, sprinkle them with oregano, and bake in a 350 degree oven for about 45 minutes, or until done.
The wine? A white, for example a Castel Del Monte.
Fill the peppers, tamping the stuffing lightly, and place them in an oven-proof dish; drizzle them with olive oil, sprinkle them with oregano, and bake in a 350 degree oven for about 45 minutes, or until done.
The wine? A white, for example a Castel Del Monte.
