Peperoni Ripieni

Stuffed Peppers

One of these stuffed pepper ideas is adapted from the Blessed Elizabeth of David. The other is the invention of brilliant cook/writer Richard Whittington.

Ingredients

  • good olive oil
  • 4 garlic cloves, peeled and finely sliced
  • salt and pepper

Whittington Peppers

  • 2 medium red peppers
  • 225 g buffalo mozzarella
  • 8 good quality anchovy fillets, drained

Piedmontese Peppers

  • 2 medium yellow peppers
  • 4 tsp pesto or basil leaves
  • 4 medium plum tomatoes, skinned

Method

Preheat the oven to 180°C/350°F/Gas 4.

Cut all the peppers in half longitudinally, carefully cutting the stem so half of it remains with each half pepper. Remove all the seeds and carefully pare away any white pith. Lightly oil two small oven trays (Swiss roll tins are ideal), and arrange the red peppers on one and the yellow on the other, bowl side up. Put two slices of garlic in each pepper, lightly drizzle with oil and season.

Put 1 tsp of pesto in each yellow pepper (or 2 or 3 torn basil leaves). Put 1 tomato in each yellow pepper. Carefully pour approximately ½ wine glass of water into the tray around the yellow peppers and put in the preheated oven. Add water to the red peppers, and put them in the oven as well.

Cook the peppers for 20 minutes, then brush the edges and stems with olive oil and return to the oven for a further 20 minutes. The water should have evaporated and the peppers will be beginning to fry in surplus oil in the trays. They should be slightly collapsed and charred on the edges. If not, give them 5 minutes more.

Set the Piedmontese peppers aside, and leave to cool at this point. Turn the oven up to 220°C/425°F/Gas 7. Slice the mozzarella and arrange in the red peppers. Criss-cross 2 anchovies on each and return to the oven, about 3–5 minutes.

Arrange the warm Piedmontese peppers and the hot Whittingtons on the individual plates (one of each colour). Scrape and spoon any pan juices over the respective peppers and serve with good bread.

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