Peperoni Ripieni

Name: Peperoni Ripieni (Stuffed Peppers)
Yield: 4 people
Cuisine: Italian
Ingredients: 8 good quality anchovy fillets, drained; 4 garlic cloves, peeled and finely sliced; 2 medium red peppers; salt and pepper; 2 medium yellow peppers; 225 g buffalo mozzarella; 4 medium plum tomatoes, skinned; 4 tsp pesto or basil leaves; good olive oil

Stuffed Peppers

Preparation info

4
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

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

Europe
Italy
Side dish
Mediterranean
Spicy
Gluten-free

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),