Stuffed Peppers - {Peperoni Ripieni} II

Recipe Ingredients

2		Fresh dinner rolls - outside grated off,
		Inside shredded by hand
7 tablespoons	105ml	Extra-virgin olive oil - divided
1/4 cup	36g / 1.3oz	Finely-chopped fresh Italian parsley
4		Canned anchovy fillets - rinsed, drained,
		And finely chopped
4 tablespoons	60ml	Freshly-grated pecorino romano - divided
2 tablespoons	30ml	Pickled capers
2		Garlic cloves - finely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Yellow bell peppers - tops cut off and
		Reserved, seeds and pith removed

Recipe Instructions

Preheat the oven to 350 degrees.

In a medium bowl, place the shredded bread and drizzle with 3 tablespoons of the extra virgin olive oil. Add the parsley, anchovies, 2 tablespoons of the cheese, capers and garlic and mix well to combine. Season aggressively with pepper and timidly with salt, then slowly mix in the remaining 4 tablespoons olive oil to form a fairly soft paste.

Divide the mixture evenly among the 4 hollowed peppers (do not pack the mixture in too tightly) and top with the remaining 2 tablespoons of cheese. Replace the top of each pepper and place each pepper in a baking dish that has been brushed with extra virgin olive oil. Bake in the oven for 20 minutes. Serve hot or cold.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C05) - from the TV FOOD NETWORK

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