BABY STUFFED PEPPERS (Side Dish)
Source of Recipe
GOURMET MAGAZINE March 2002
Recipe Introduction
Unlike BIG stuffed peppers, these are baby sfuffed peppers and have NO MEAT - they are used a nice side side, rather than a main course.
List of Ingredients
- 1 medium onion chopped
- 2 anchovy fillets, rinsed, patted dry and FINELY chopped.
- 2 tbsp olive oil for filling, plus 1 tbsp olive oil for peppers
- 3/4 cup toasted bread crumbs
- 1 cup whole milk ricotta
- 1/3 cup finely grated Parmigiano Reggiano cheese (1oz)
- 2 tbsp drained capers (rinsed, patted dry and chopped)
- 2 large eggs (lightly beaten)
- 3 tbsp of finely chopped flat leaf parsley
- 1 1/2 lb (about 24) Baby red and yellow peppers
- 1/2 cup water
Instructions
- Cook the onion and anchovies in olive oil in a heavy skillet over moderate heat, STIR FREQUENTLY. Until the onion is golden - about 8 minutes.
- (The anchovies will dissolve)
- Transfer to a bowl and stir in bread crumbs, both cheeses and capers, eggs and parsley until well combined.
- Preheat the oven to 350
- Cut tops off from the baby peppers (keep the caps).
- Cut off a very thin slice from the bottom of each pepper to help it stand up - it's okay if you make a hole in the bottom of the peppers - it's okay!
- Scoop out all the seeds and discard the seeds.
- Divide the filling into each baby pepper.
- Cover with the reseved caps you kept aside. Dont have to be snug - just a little crown on the top!
- Arrange the peppers in an upright oiled baking dish.
- Add water to dish and drizzle each pepper with olive oil.
- Bake uncovered in the middle of the oven until the pepper is tender and the filling is PUFFED. (50 to 60 minutes)
Final Comments
Peppers can be stuffed 1 day ahead! Stuff and chill covered. However bring to room temp prior to baking.
|
|
member logon
