Michele Scicolone's Stuffed Pepper Wedges Recipe - Cooking Index
Michele Scicolone's Stuffed Pepper Wedges Recipe - Cooking Index
| 3 | Red bell peppers (large) | |
| 1 | Ripe tomato - seeded and chopped (large) | |
| 1 | Garlic clove - peeled, and (large) | |
| Finely chopped | ||
| 12 | Imported black olives - pitted and chopped | |
| 1 | Anchovy fillets - (2 oz) - drained and chopped | |
| 2 tablespoons | 30ml | Chopped flat-leaf parsley |
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 59ml | Extra-virgin olive oil |
Preheat the oven to 350 degrees. Oil a 13- by 9- by 2-inch baking dish.
Cut the peppers lengthwise into quarters and remove the seeds and white membranes. Arrange the quarters skin-side down in the prepared dish.
In a bowl combine the tomato, garlic, olives, anchovies, parsley, oil, and pepper to taste. Spoon the mixture into the pepper wedges.
Bake for 45 minutes or until the peppers are tender when pierced with a fork. Serve warm or cold.
This recipe yields 4 to 6 servings.
Description:
"{Cunei Farciti Del Pepe Di Michele Scicolone}"
Source:
Ciao Italia at http://www.ciaoitalia.com
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