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Tuscan Stuffed Peppers




Source of Recipe


Internet


List of Ingredients




6 red and/or yellow sweet peppers (about 8 oz. each)
1 large eggplant (about 1½ lb.)
1-2 tsp. salt
1 medium fennel bulb, chopped (about 1 cup)
3 Tbsp. extra-virgin olive oil (such as Viansa Estate)
8 cloves garlic, minced
1/3 cup drained capers, rinsed
8-10 anchovies, drained and finely chopped (optional)
¾ cup black or green olives, pitted and quartered
½ cup snipped flat-leaf parsley
¼ cup snipped fresh sage
½ tsp. black pepper
2 Tbsp. fresh grated Parmesan cheese


Recipe



Slice the stem end off each pepper; carefully remove the core and seeds. Place peppers on a foil-lined baking sheet. Broil about 4 inches from heat for 12 to 15 minutes or until charred, turning to brown all sides. If desired, place in a closed container or wrap in foil and cool 15 minutes, then peel off skin. Set aside.

Meanwhile, cut the eggplant into ½-inch slices. Lightly sprinkle each side with salt; set aside to drain for 30 minutes. Wipe off excess salt; cut into ½-inch cubes.

In a large skillet, sauté fennel in olive oil for 4 minutes. Add eggplant and minced garlic; sauté for 7 to 8 minutes more. Add capers and anchovies, if desired; stir to combine. Remove from heat.

Add olives, parsley, sage, and pepper; mix thoroughly. Divide filling among peppers. Place stuffed peppers in a baking dish and sprinkle each with 1 teaspoon Parmesan cheese. In a 375° oven bake peppers, uncovered, for 20 to 25 minutes, until heated through and slightly browned. Makes 6 servings.

Make-ahead tip: Prepare stuffed peppers but do not bake; refrigerate, covered, up to 24 hours. Bake as directed for 40 minutes.