Stuffed peppers

Peperoni farciti

By: Antonio Carluccio
From: Vegetables
Serves: 6
Photographer: Laura Edwards

I always use red or yellow peppers because of their tenderness and flavour. Green peppers, when cooked, have a greasy taste, I feel, and I prefer to use them in other recipes. Piedmont is the region where the pepper is particularly celebrated: in Carmagnola they have a pepper festival every year. In 2010, they got into the Guinness Book of Records by making the largest peperonata ever…

Aubergines (eggplants) can be stuffed and cooked in the same way. Cut three medium aubergines in half, carve out some of the flesh in each half, and fry this in some olive oil until soft. Add to the stuffing below, mix, then stuff the aubergine halves, and bake as below.

Ingredients

Quantity	Ingredient
3	large yellow or red peppers, or a mixture

Stuffing

Quantity	Ingredient
250g	fresh white breadcrumbs
1 tablespoon	salted capers, desalted
1 tablespoon	finely chopped pitted black olives
3	large tomatoes, skinned, deseeded and finely diced
1	garlic clove, peeled and finely chopped
2 tablespoons	chopped fresh flat-leaf parsley
4	anchovy fillets in oil, drained and finely chopped
125ml	extra virgin olive oil
	salt
	freshly ground black pepper

Method

Preheat the oven to 180°C.
Cut the peppers in half from top to bottom and discard the seeds.
Soak the breadcrumbs in enough water to cover, then squeeze out the excess water. Mix the breadcrumbs with the capers, olives, tomatoes, garlic, parsley, anchovies and half the olive oil. Season with salt and pepper to taste. Mix well. Divide the stuffing between the pepper halves.
Place the peppers on a baking sheet and sprinkle with the remaining oil. Bake in the preheated oven for 30 minutes, until you see the edges of the peppers browning and a crisp crust building on top. They are excellent hot or cold.

Tags:: Carluccio; vegetables; vegetarian; Italian

Stuffed peppers

Peperoni farciti

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