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Stuffed Bell Peppers Recipe (Peperoni Ripieni) Recipe

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From The Timeless Art of Italian Cuisine by Anna Maria Volpi (Publisher Palatino), for About.com

Use different colored peppers with this stuffing flavored with onion, garlic, anchovies, raisins, pine nuts, and olives. It is a tantalizing mixture of salty, sweet, savory, and crunchy ingredients. It is served lukewarm, at room temperature.

Prep Time: 15 minutes

Cook Time: 50 minutes

Ingredients:

  • 4 bell peppers of different colors
  • 4 Tablespoons, plus 2 Tablespoons extra-virgin olive oil (divided use)
  • 1 medium white onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 Tablespoon Italian parsley, finely chopped
  • 4 anchovies, finely chopped
  • 1 Tablespoon raisins
  • 1 Tablespoon pine nuts
  • 2 ounces olives, pitted, drained, and finely ground
  • 6 Tablespoons bread crumbs
  • Salt and pepper

Preparation:

Preheat oven to 350 degrees F (175 C).

Wash the bell peppers, cut them in half, and remove the seeds.

In a skillet, pour 4 tablespoons of the extra-virgin olive oil and turn heat to medium.

Saute the onion and garlic, until onion is soft and translucent. Remove the skillet from the heat. Stir in the parsley, anchovies, raisins, pine nuts, ground olives, bread crumbs, salt, and pepper. Drizzle with remaining 2 tablespoons of extra-virgin olive oil. Mix all the ingredients thoroughly.

Fill the bell peppers with the mixture. Place the filled bell peppers side by side in an oiled oven pan. Bake for about 40 minutes, or until the surface is golden.

Remove pan from the oven and let the stuffed peppers cool at room temperature. Serve lukewarm.

Yield: 4 servings

Recipe Source: The Timeless Art of Italian Cuisine by Anna Maria Volpi (Publisher Palatino, Inc) - out of print
Reprinted with permission.

User ReviewsWrite Review
3 out of 5 3 out of 5
awsomeApril 28, 2009By etalia
"i love this recipe it is the best thing i have ever tried i dident expect such a awsome taste that i zangy and so pure"

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