Ricetta in inglese dal mio libro pubblicato dalla IPOC
Stuffed Peppers Sicilian-Style - Meatless!
Ingredients
1 Bell peppers, yellow or red—6
2 Bread crumbs—approx. 3-1/4 cups (350 g)
3 Tomatoes, diced (canned)—approx. 16 oz. (450 g)
4 Garlic—1 clove, diced very finely
5 Anchovy filets, oil-packed—12
6 Capers, salt-cured and rinsed—1 Tbl.
7 Black olive paste—2 tsps.
8 Caciocavallo cheese—approx. 3-1/2 oz. (100 g)
(alternately, just under 2 oz. each of grana and pecorino, grated)
9 Extra-virgin olive oil—6 Tbls.
10 Basil or Italian parsley—to taste
Difficulty: Challenging - Preparation 30’ - Cooking 30’
Procedure
A. Wash and dry the peppers and, with a small, sharp knife, slice into the pepper about a
half-inch or so from the stem and cut in a circle so as to create a sort of “lid” (which you
will use later). Remove the seeds, being careful not to damage the peppers.
B. Cut the basil or Italian parsley with sharp kitchen shears, and slice the anchovy filets into
small pieces.
C. Place two tablespoons of olive oil in a sauté pan and add the chopped garlic, sautéing very slightly. Add the bread crumbs and move to medium heat. Use a wooden spoon to season the bread crumbs with the oil and garlic, then remove from heat.
D. Add the tomatoes (well drained with a strainer), the grated cheese, the olive paste, the rinsed
capers, the chopped anchovies, and the cut-up basil or Italian parsley. Add a few tablespoons of
olive oil and mix well.
E. Oil an oven-proof baking dish (in which you will serve the peppers). Divide the filling into
six equal parts and, with a spoon, fill the peppers. Replace the “lid” on each pepper and
arrange them in the baking dish. Drizzle with olive oil.
F. Cover with aluminum foil and bake in a preheated 392°F (200°C) oven for fifteen minutes.
Remove the foil and cook for another fifteen minutes. Serve hot or warm.
Ingredients
1 Bell peppers, yellow or red—6
2 Bread crumbs—approx. 3-1/4 cups (350 g)
3 Tomatoes, diced (canned)—approx. 16 oz. (450 g)
4 Garlic—1 clove, diced very finely
5 Anchovy filets, oil-packed—12
6 Capers, salt-cured and rinsed—1 Tbl.
7 Black olive paste—2 tsps.
8 Caciocavallo cheese—approx. 3-1/2 oz. (100 g)
(alternately, just under 2 oz. each of grana and pecorino, grated)
9 Extra-virgin olive oil—6 Tbls.
10 Basil or Italian parsley—to taste
Difficulty: Challenging - Preparation 30’ - Cooking 30’
Procedure
A. Wash and dry the peppers and, with a small, sharp knife, slice into the pepper about a
half-inch or so from the stem and cut in a circle so as to create a sort of “lid” (which you
will use later). Remove the seeds, being careful not to damage the peppers.
B. Cut the basil or Italian parsley with sharp kitchen shears, and slice the anchovy filets into
small pieces.
C. Place two tablespoons of olive oil in a sauté pan and add the chopped garlic, sautéing very slightly. Add the bread crumbs and move to medium heat. Use a wooden spoon to season the bread crumbs with the oil and garlic, then remove from heat.
D. Add the tomatoes (well drained with a strainer), the grated cheese, the olive paste, the rinsed
capers, the chopped anchovies, and the cut-up basil or Italian parsley. Add a few tablespoons of
olive oil and mix well.
E. Oil an oven-proof baking dish (in which you will serve the peppers). Divide the filling into
six equal parts and, with a spoon, fill the peppers. Replace the “lid” on each pepper and
arrange them in the baking dish. Drizzle with olive oil.
F. Cover with aluminum foil and bake in a preheated 392°F (200°C) oven for fifteen minutes.
Remove the foil and cook for another fifteen minutes. Serve hot or warm.
You can find this recipe and many others in my book :
