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Herbed stuffed peppers with potatoes




Source of Recipe


blue book






Recipe Introduction


serves 6. Could probably be adapted to be vegetarian or vegan (or what the hell stuff ti with bacon for meat lovers)





List of Ingredients



• 6 ,medium capsicums, red, yellow and green
  
• 3 ounces mozzarella in 6 slices
  
• 1 1/2 cups breadcrumbs
  
• 2 tbsp extra virgin olive oil
  
• 1/4 tsp salt
  
• 1 tbs chopped basil (1 tsp if dried)
  
• 1 tsp chopped parsley
  
• 2 garlic cloves, minced
  
• 1 tsp chopped sage, (1/2 tsp if dried)
  
• 1 large ripe tomato cut into 6 slices
  
• 1/4 tsp pepper
  
• 3 anchovy fillets, drained and finely minced OR 1 1/2 tsp anchovy paste
  
• 3 lge baking potatoes (1 1/2 pounds) peeled and cut into 8 wedges each
  
• 1 tbs fresh chopped rosemary or 1 tsp dried
  






Instructions



1. Preheat oven to 375F. Lightly oil a large roasting pan. Cut tops off the peppers and discard stems, seeds and ribs (set the tops aside)
   
2. In a medium bowl combine breadcrumbs, anchovies, basil, sage, parsley and garlic.
   
3. Insert 1 tomato slice and 1 cheese slice inside each pepper. Stuff peppers with breadcrumb mixture. Cover with their tops.
   
4. Place in a roasting pan and drizzle with 1 tbs olive oil. Toss potatoes with remaining oil, rosemary and salt and pepper. Surround the peppers with potatoes.
   
5. Bake 1 hour or until the potatoes are soft. Serve hot or at room temperature.
   






Final Comments


green salad and a glass of white wine would not go astray!