BABY STUFFED PEPPERS
Source of Recipe
Gourmet March 2002
Recipe Introduction
Unlike BIG stuffed peppers, these are for BABY peppers and do NOT have meat for a main dish, they are served for a side dish!
List of Ingredients
- 1 Medium Onion (chopped)
- 2 anchovy fillets, rinsed, patted dry and finely chopped.
- 2 tbsp olive oil, plus 1 tbsp olive oil
- 3/4 cup toasted bread crumbs
- 1 cup whole milk ricotta
- 1/3 cup finely grated Parmigiano - Reggiano (1oz)
- 2 tbsp drained capers, rinsed patted dry and chopped.
- 2 large eggs, lightly beated
- 3 tbsp finely chopped fresh flat leaf parsley
- 1 1/2 lb (about 24) baby red and yellow bell peppers
- 1/2 cup water
Instructions
- Cook the onion and anchovies in 2 tbsp olive oil in a heavy skillet over a moderate heat. Stir frequently until the onion is golden (8 minutes or so) The anchovies will dissolve.
- Transfer to a bowland stir in the bread crumbs, cheese, capers, eggs and parsley - well combined.
- Preheat the oven to 350
- Cut tops off the peppers (Keep caps) Cut very thin slice from the bottom of each pepper so it will stand upright (don't worry if there is a hole in the bottom)
- Scoop out and discard the seeds.
- Divide the filling among the peppers.
- Cover with reserved tops and arrange the peppers upright in an oiled baking dish.
- Add water to dish and drizzle the peppers with olive oil.
- Bake uncovered in middle of oven until the peppers are tender and filling is puffed - 50 to 60 minutes.
Final Comments
Peppers can be stuffed one day ahead and chilled. (Covered). Bring to room temp prior to baking.
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