Peperoni Ripieni Con Pane
Peppers Stuffed with Bread
8 bell peppers, small sized
3 Tbsp extra virgin olive oil
2 cups breadcrumbs
Parsley
2 cloves garlic
3 salted anchovies
1 oz. capers
2 oz. green olives
Salt
Clean the peppers; remove the stem and the seeds. Prepare a stuffing with
1 and 1/2 Tbsp olive oil, breadcrumbs, parsley chopped with garlic,
anchovies, capers and olives. Stuff the peppers without packing them too
tightly, place them in a baking pan, pour over the remaining olive oil and
bake for about one hour at 400 F. Serves 4-6.
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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