Peperoni Ripieni (Stuffed Peppers) Recipe
About: This is a classic recipe from Italy. There are many ways to prepare and cook the peppers, here is how they do it at Olivetto Ristorante & Wine Bar.
Recipe Info
Restaurant: Olivetto Ristorante & Wine Bar | San Diego
Servings:
4
Prep Time:
45 minutes
Cuisine:
Italian
Meal Type:
Recipemealtype object (5)
Main Ingredient:
Recipemainingredient object (28)
Dish Type:
Recipedishtype object (4)
Cooking Method:
Recipemethod object (15)
Season/Occasion:
Recipeoccasion object (12)
Dificulty:
Recipedifficulty object (2)
Vegetarian:
Yes
Directions
Recipe
Cut off the pepper tops, leaving on the stems.
Mix the anchovies with the capers, pecorino, parsley, breadcrumbs and garlic.
Add just enough oil to make a moist texture.
Taste and adjust seasoning, if necessary, then use it to fill the peppers.
Replace the lids and use 2 toothpicks to keep each lid firmly in place.
Heat the remaining oil and fry the peppers until soft and tender.
Ingredients
4 each Juicy Peppers, any color
2 each Salted anchovies, dried, boned, and finely chopped
1 Tbsp. Salted capers, rinsed and dried
1 Tbsp. Grated Pecorino cheese
2 Tbsp. Chopped fresh parsley
4 Tbsp. Breadcrumbs
2 each Cloves of Garlic, chopped
20 fl. oz. Extra Virgin Olive Oil
to taste Salt
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