Stuffed Peppers---Peperoni Ripieni

Name: Stuffed Peppers---Peperoni Ripieni
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters fresh bread crumbs, toasted in a 400 degree F oven for 2 minutes; 118 milliliters capers, rinsed; 4 cloves garlic, crushed and minced; 118 milliliters golden raisins; 3 Tbsps extra-virgin olive oil; 113 grams Gaeta olives, pitted and coarsely chopped; 237 milliliters pecorino, grated; 237 milliliters red wine; 4 servings Salt and pepper, to taste; 2 Tbsps sherry vinegar; 4 larges yellow or red bell peppers, roasted, peeled, and seeded yet left intact

You can never have too many side dish recipes, so give Stuffed Peppers---Peperoni Ripieni a try. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 18g of protein, 23g of fat, and a total of 577 calories. This recipe serves 4. If you have bell peppers, capers, wine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a large bowl, combine the raisins, bread crumbs, capers, olives, garlic, pecorino, oil, salt and pepper and mix well with hands to form a smooth mixture. Divide the mixture into 4 equal portions and stuff each pepper with 1/4 of the mixture, taking care not to tear the sides of the peppers.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Pecorino

Peppers

Raisins

Capers

Garlic

Olives

Pepper

Cooking Oil

Equipment you will use

Bowl

In a shallow casserole, arrange the peppers and add the wine and the vinegar. Cook in the oven for 30 minutes, until just starting to darken, basting occasionally.

Ingredients you will need

Peppers

Vinegar