Pasta-Stuffed Peppers - {Peperoni Imbotiti Ai Vermicelli}

Recipe Ingredients

10 tablespoons	150ml	Extra-virgin olive oil - divided
12 tablespoons	180ml	Red and yellow bell peppers (large)
4		Garlic cloves - thinly sliced
1 lb	454g / 16oz	Angel hair pasta
1 cup	237ml	Water
1/2 cup	118ml	Green olives - pitted
1/2 cup	118ml	Black olives - pitted
4 tablespoons	60ml	Capers - rinsed
1 tablespoon	15ml	Dried oregano
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1/2 cup	118ml	Dry white wine
1 cup	146g / 5.1oz	Toasted bread crumbs

Recipe Instructions

Preheat the oven to 400 degrees.

In a large bowl, toss 4 tablespoons of the oil and the peppers to coat the peppers. Roast the peppers over the flame of a burner until blackened all around. This process takes a little time, but is well worth it.

Meanwhile, make the filling. In a 10- to 12-inch saute pan, place the remaining 6 tablespoons oil and the garlic over medium heat and cook until the garlic is light golden brown, about 2 minutes. Break the pasta into 2-inch pieces, place in the pan with the garlic and cook, tossing to mix, until pasta is golden brown, 5 to 6 minutes. Add 1 cup water, olives, capers and the oregano and cook until the water has dissipated, about 6 to 7 minutes. Remove from heat, allow to cool, add parsley and set aside.

Peel and seed the roasted peppers carefully to retain whole and slit down one side to create a hole. Stuff each of the peppers with some of the pasta mixture and place each carefully into a roasting pan with the wine. Sprinkle all over with breadcrumbs. Place in oven and cook until heated through, 20 minutes. Remove and serve warm, or allow to cool and serve at room temperature.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A40) - from the TV FOOD NETWORK

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