Peperoni Ripieni (Stuffed Peppers)
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.
In a medium bowl, place the shredded bread and drizzle with 3 tablespoons extra virgin olive oil.
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.
Bake in the oven for 20 minutes.