Peperoni Ripieni (Stuffed Peppers)

Name: Peperoni Ripieni (Stuffed Peppers)
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets canned anchovy fillets, rinsed, drained and finely chopped; 2 Tbsps pickled capers; 2 fresh dinner rolls, outside grated off, inside shredded by hand; 3 Tbsps extra virgin olive oil; 2 cloves garlic, finely chopped; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 2 Tbsps freshly grated pecorino romano; 4 servings Salt and pepper, to taste; 4 yellow bell peppers, tops cut off and reserved, seeds and pith removed

Peperoni Ripieni (Stuffed Peppers) might be just the side dish you are searching for. This pescatarian recipe serves 4. One portion of this dish contains about 3g of protein, 12g of fat, and a total of 142 calories. If you have anchovy, salt and pepper, extra virgin olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

In a medium bowl, place the shredded bread and drizzle with 3 tablespoons extra virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Bread

Equipment you will use

Bowl

Add the parsley, anchovies, 2 tablespoons cheese, capers and garlic and mix well to combine. Season aggressively with pepper and timidly with salt, then slowly mix in the remaining 4 tablespoons olive oil to form a fairly soft paste. Divide the mixture evenly among the 4 hollowed peppers (do not pack the mixture in too tightly) and top with the remaining 2 tablespoons of cheese. Replace the top of each pepper and place each pepper in a baking dish that has been brushed with extra virgin olive oil.

Ingredients you will need

Olive Oil

Anchovies