Free Recipe Peperoni Imbottiti (Stuffed Peppers)
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Peperoni Imbottiti (Stuffed Peppers) Recipe
4 lg Red peppers
2 tb Olive oil
1 Aubergine weighing 200-250g;
-(7-8oz)
2 Garlic cloves; chopped
50 g Black olives; pitted and
-chopped
; (2oz)
1 tb Chopped fresh parsley or 1
-teaspoon dried
; oregano
25 g Wholemeal breadcrumbs; (1oz)
2 ts Capers; drained (optional)
1 tb Red wine or water; up to 2
Salt
Freshley grated parmesan
-cheese or; to garnish
; chopped fresh parsley
Peperoni Imbottiti (Stuffed Peppers) Preparation
1. Preheat the oven to Gas Mark 6/200 oC/400 oF. 2. Cut the peppers into 16 strips about 8cm (3 inches) wide and remove the seeds. 3. Lay the pepper strips on an oiled baking sheet, sprinkle with salt and roast them in the oven for 30 minutes, turning occasionally. 4. Meanwhile, to make the stuffing, heat the olive oil in a saucepan, add the aubergine and garlic and fry for 6-8 minutes or until browned. (Don””t worry if the aubergine sticks a little.) 5. Add the olives, parsley or oregano, breadcrumbs and capers, if using, with enough wine or water to make a stiff mixture that will hold together. 6. Lay the roasting pepper slices, skin side down, on a board and put 2-3 teaspoons of the filling on each one. 7. Roll up the slices into fat rolls with the ends just overlapping. 8. Stand them upright in an ovenproof dish that will just accommodate them. 9. Bake them in the oven for 10 minutes. 10. Serve with a sprinkling of grated parmesan or chopped parsley. Converted by MC_Buster. NOTES : This is not the usual method of stuffing peppers; it may take longer to prepare, but the result is far tastier. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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