Name: Peperoni Imbottiti (Ann Nurse’s Baked Stuffed Peppers)
Yield: Makes 4-6 servings
Cuisine: Italian
Ingredients: 3 tablespoons finely chopped flat-leaf parsley; 3-4 tablespoons olive oil; 2 large cloves garlic, peeled and finely grated on a Microplane; 75 g dry breadcrumbs (see box); 45 g pine nuts; 50 g tiny capers, rinsed and drained; 3 large red or yellow peppers, or a combination, about 675 g; 200 g well drained tinned plum tomatoes, crushed

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Not like typical stuffed peppers with a meat or rice filling, these are baked with a sprinkling of pine nuts and capers, topped with seasoned breadcrumbs and drizzled with olive oil. They make a fine first course alongside other simple antipasti, or a great side dish with plain grilled or roasted meat or fish. These peppers are typical of the Italian region of Puglia, where Ann’s family has its origins. For advance preparation, get everything ready and