Name: Peperoni Ripieni (Stuffed Sweet Red and Yellow Peppers)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 cup bread crumbs, toasted; ½ cup (2 ounces) diced mortadella; ⅓ cup (2 ounces) diced soppressata or other salami, tightly packed; ¼ cup olive oil; 1 medium-size red onion, very finely chopped; 6 medium-size sweet peppers, 3 yellow and 3 red; 12 (¼-inch) slices of caciocavallo cheese, to cover the tops of the peppers; Salt and freshly ground black pepper; 2 cups Salsa di Pomodoro Siciliana; 1 cup (4 ounces) finely diced young sheep’s milk cheese, preferably caciotta or provola; ⅔ cup (2½ ounces) grated pecorino cheese

Preparation info

Serves
6

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Antonina Lo Nardo comes from Palermo, where red and yellow sweet peppers are as intense in flavor as they are in color. The city’s exuberant street markets, labyrinthine winding streets with vendors singing out the virtues of their wares, are full of the best products the island has to offer. There are sheep’s milk cheeses—milky soft tuma, which becomes sharper primo sale after it has been salted and aged briefly, and wheels of pecorino aged for at least 6 mon