Stuffed peppers Piedmont-style

Stuffed peppers Piedmont-style

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
3 garlic cloves, chopped
2 large tomatoes, peeled, seeded and diced
80g fresh breadcrumbs
3 green or red peppers, cored, seeded and quartered lengthways
12 anchovy fillets
30g butter
60ml olive oil
freshly ground black pepper
salt

Method

  1. Combine garlic, tomatoes and breadcrumbs and divide among the 12 pepper boat shapes. Place an anchovy fillet on top of each, then a small piece of butter.
  2. Put in a greased baking dish. Drizzle oil over and sprinkle with salt and pepper. Bake in a preheated moderate oven for 15–20 minutes; the peppers should not become too soft. Serve cold.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again