Italian Stuffed Peppers

Now that’s Italian! {Kiss fingertips. . .}

The quote on the cover reads, “Anyone who cooks should have Anna’s books. . . she is, I’m telling you, the best writer on Italian food there is.” ~Nigella Lawson.

Italian Kitchen, written by Anna Del Conte, is my new favorite read. On a recent trek to Barnes & Noble, I, of course, found myself in the cookbook section of the store. I don’t know what it is – it’s as if Anna was there herself frying garlic, chopping parsley and grating Parmesan to create just the right enticement, just the right wafty aromas to beckon me in and steer me in the direction of a little afternoon nosh… a little Peperoni Ammollicati.

Yet there is no cooking. No pots. No pans. No steam. No sizzle.

My brain does not know this.

It’s as if my nose were on a mission – my heart starts to race, my mouth begins to water, and my feet point me in the direction of the cookbooks. Every time. Recipe books are by far my favorite. Anything that has the power to trick my mind into thinking that the olive oil is snapping and the peppers are roasting has got to be good.

Ohhhh, how I love cookbooks. And savory recipes that speak my language. And food photography that keeps me up at night.

This recipe for Italian Stuffed Peppers was my bedtime story the other night. And if Dom were awake, I would have read it to him too.

The idea of using sweet, fat, red and yellow peppers as vessels for seasoned breadcrumbs, extra virgin olive oil, flat-leaf parsley, finely chopped garlic, capers, dried chili pepper, oregano and shaved Parmesan is the stuff that dreams are made of. My dreams anyway.

Anna’s recipe is divine. I stayed pretty true to her recipe but swapped out the anchovies for oregano and added a little cheese…

This, I know, will become a staple appetizer in our house this summer. I can see it now – a small glass of Pinot Noir, some Italian bread torn and ready to sop up the sweet and briny juices of the roasted peppers and savory stuffing, and a little Dino on the stereo.

Mmmmm, it’s going to be a good summer! {Kiss fingertips. . .}

Buon Appetito!

Italian Stuffed Peppers

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• Author: Ciao Chow Bambina
• Category: Appetizer

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Description

Italian Stuffed Peppers are what dreams are made of!

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Ingredients

Scale 1x2x3x

• 1 1/2 lbs red and yellow peppers (one of each color)
• 5 Tbsp. olive oil
• sea salt and freshly ground pepper
• 3 Tbsp. flat-leaf parsley
• 2 garlic cloves, finely chopped
• 1 Tbsp. capers, rinsed and chopped
• 1/2 small dried chili pepper, chopped
• 1/2 Tbsp. oregano
• 4 Tbsp. seasoned breadcrumbs
• Parmesan for sprinkling

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Instructions

1. Heat the oven to 350 degrees.
2. Cut the peppers into quarters and remove the cores, ribs, and seeds.
3. Heat 4 Tbsp. of the oil in a large frying pan until very hot and then add the peppers, skin side down.
4. Sprinkle with salt and pepper and cook for about 10 minutes, shaking the pan a few times.
5. Mix together the remaining ingredients in a bowl.
6. When the peppers are just soft, place them in an oiled baking dish, cut side up.
7. Pour the juices from the pan into the breadcrumb mixture and mix well.
8. Taste to check the seasoning.
9. Place a small mound of stuffing into each piece of pepper, drizzle with the remaining oil and bake for 15 – 20 minutes.
10. Remove from oven and shave some Parmesan on top.

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Ciao!