From Naples with Love: Garlicky Stuffed Peppers (Peperoni 'mbuttunati)
Details
A taste of the Italian south in every garlicky, savory bite.
Ingredients
Instructions
Prepare the Peppers
First, roast the peppers over an open flame or under a broiler until the skin is blackened and blistered. Place them in a bowl and cover with plastic wrap for about 15 minutes; this will make them easier to peel. Once cooled, peel the peppers, then carefully cut them in half lengthwise, removing the seeds and white membranes.
Make the Filling
In a large bowl, combine the crumbled stale bread, pitted black olives, rinsed capers, chopped anchovies, minced garlic, grated Parmesan, and fresh parsley. Drizzle generously with olive oil and mix everything together until you have a moist, cohesive filling. Season with a little salt and pepper, keeping in mind the saltiness of the anchovies and capers.
Stuff the Peppers
Arrange the pepper halves in a lightly oiled baking dish. Generously fill each pepper half with the breadcrumb mixture, pressing it down gently.
Bake to Perfection
Drizzle the stuffed peppers with a little more olive oil and sprinkle the tops with extra Parmesan cheese and a dusting of breadcrumbs. Bake in a preheated oven at 350°F (180°C) for about 20-30 minutes, or until the peppers are tender and the topping is golden brown and crisp.
Serve
Let the peppers rest for a few minutes before serving. They are delicious served warm or at room temperature.
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