Peperoni Imbottiti

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