|
| |
|
|
- Peppers Stuffed with Mushrooms and Bread Crumbs
- (Peperoni Ripiene con Funghi e Briciole di Pane)
-
|
-
- Ingredients:
-
4 large peppers (preferably green bell)
10 white mushrooms chopped coarsely
2 medium anchovy fillets chopped very fine
4 cloves garlic chopped coarsely
16 pitted olives (preferably black Sicilian)
1 and 1/2 cups bread, stale pieces about 3/4 to 1 inch in size
1/4 cup extra virgin olive oil
Salt and pepper
Directions:
Place the bread into a bowl and add warm water.
-
- Allow to soak for about 15-20 minutes, then squeeze out all excess water.
Cut the tops off of the peppers, and rinse to remove the seeds.
-
- Turn upside down on paper towels to drain.
Preheat the oven to 375° F.
Mix the mushrooms, anchovy fillets, garlic, olives, bread and olive oil.
-
- Mix to coat all the ingredients.
-
- Add enough water to make a loose, but not wet filling.
-
- Let this sit for about 5 minutes to allow the ingredients to absorb some of the water.
-
- Add salt and pepper to taste, and mix again.
Pour a little olive oil into each pepper and stuff each with about 1/4 of the stuffing.
-
- Top each pepper with its original cut top.
-
- Any excess stuffing can be baked along with the peppers.
Place the peppers in an oven proof casserole just large enough to hold them upright.
-
- Drizzle olive oil on them and bake for 1 hour.
Serve hot or warm. Serves 4.
-
- That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
