Stuffed Peppers with Tomatoes, Mozzarella, Capers and Olives
Peperoni farciti alla Partenopea.
Yield: 6 generous portions
Printable Version
Preheat oven to 400 degrees.
Slice the peppers in half lengthwise. Scoop out the seeds and trim away the white membranes and the green stem. Set aside.
In the olive oil, sauté the onion, olives, capers, parsley, garlic, anchovy paste and season with red pepper flakes, salt and pepper. Cook for 8-10 minutes over medium heat until the onions are sweet and tender. Stir in the stewed tomatoes with their packing juices and simmer 8-10 minutes until it is reduced to a light glaze. Remove from the heat and cool slightly.
Pour this mixture in a large bowl,and combine with the diced mozzarella, breadcrumbs and half of the Romano cheese.
Mix the tomato sauce and chicken stock together and place the sauce in the bottom of large baking pan.
Spoon about ½ cup of the prepared stuffing into the pepper halves and arrange them over the sauce in the baking dish. Sprinkle the remaining cheese over the peppers. Bake in the preheated oven for 30-35 minutes, until the cheese is golden brown and the peppers are tender.
Serve one yellow and one red pepper half per person with the sauce along side.
Chef’s Tip:
It is important that the peppers are not be too big, or they will not have enough of the filling and they will not all fit in a baking pan. If you want these to be really full, we can boost up the mozzarella. More breadcrumbs make the filling too doughy.
