Stuffed Peppers
You can also add minced pork to this filling, bound with an egg. Serves 4
Ingredients:
4 large sweet peppers
1 onion, chopped
olive oil
a handful of parsley, chopped
150 g breadcrumbs
50 g Pecorino cheese, grated
2 anchovies, chopped
20 g capers
salt and freshly ground black pepper
Clean the peppers by cutting around the stalk at the top, removing it and scraping out the
seeds inside the pepper with a spoon. Wash carefully and dry upside down.
In a saucepan, soften the chopped onion in olive oil, remove to a bowl and add a handful
of parsley, the breadcrumbs, cheese, chopped anchovies and capers and season to taste. Stuff
the peppers with this mixture and drizzle a little good olive oil into each pepper. Place them in an
oiled ovenproof dish, and bake for about 40 minutes at Gas Mark 4/180°C. Serve hot or cold.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster