Peperoni Ripieni

This very tastey way of prepairing Peppers is very typical in the south of  Italy. Aubergines and Courgettes can also be prepared in the same way. If you prefer a vegetarian option then please replace the anchovy fillets with finely chopped chestnut mushrooms.

 Ideal as a starter or as a main course which then would serve 3 people.


Ingredients needed  to serve 6 people (as an apetizer):

3 large fresh peppers (1 red, 1 green and 1 yellow if possible for colour)

300g fresh breadcrumbs

1 tpsp salted capers, pre-soaked in water for 30 minutes and then drained

4 tbsp extra virgin olive oil

1 tbsp finely chopped black olives

3 large fresh peeled vine tomatoes, deseeded and finely diced

1 very finely chopped garlic clove

2 tbsp coarsely chopped fresh flat leaf parsley

4 anchovy fillets, finely chopped

(or 4 finely chopped chestnut mushrooms as a vegetarian option)

 

 

 

Mamma's Method:

1. Preheat the oven to gas mark 4 (180°C)

2. Cut the peppers in half and spoon out the seeds as they are not needed.

3. Soak the fresh breadcrumbs in just enough warm water to cover and then  squeeze out the excess liquid.

4. In a bowl mix the squeezed breadcrumbs with the capers, olives, tomatoes, garlic, parsley, anchovies (chestnut mushrooms for the vegetarian option), half the extra virgin olive oil and season with with salt and pepper.

5. Once the ingredients are well mixed you will get an aroma of those wonderful aromatic Mediterranean  flavors and it  will be very tempting to eat it, but don't! instead fill the peppers with the mixture and place the them on a baking tray.

6. Drizzle the rest of the extra virgin olive oil over the peppers and bake them for 30 minutes until the peppers become tender and begin to char a little at the edges.

 

 

 

 

 And there you have it, the peppers are now ready to serve.They are also  also delicious to eat cold and served as an antipasto or with a crispy salad.



Buon appetitto.