These Stuffed Italian Sweet Peppers, served at room temperature, are the perfect nosh to get the party started!
I hope I can find the words to describe how truly Italian-tasting this dish is…
From the Italian sweet peppers to the stuffing made of:
- grated Romano
- seasoned bread crumbs
- dried chili pepper
- minced garlic
- dried oregano
- fresh parsley
- olive oil
…you’ll think you’ve been transported to the Italian countryside with your first forkful.
It’s a dish so Italian that when you’ve finished your last bite, you’ll have the desire to dance the tarantella.
A dish so Italian it’ll have you imagining sunflowers, cypress trees and rolling hills just outside your kitchen window.
How’m I doing?
Have I made their case?
You guys are tough….
This dish is so Italian…it’s as Italian as:
- doilies on a nonna’s nightstand…
- an ancient fountain in the center of a piazza…
- pistachio gelato in a paper cup…
- a red Vespa parked outside a ‘bar’ where occupants enjoy their morning cappuccino…
Yep, it’s that Italian!
- 1½ lbs Italian sweet peppers
- 5 Tbsp. olive oil
- sea salt and freshly ground pepper
- ⅓ cup flat-leaf parsley, chopped
- 3 garlic cloves, finely chopped
- 3 Tbsp. capers, rinsed and chopped
- ½ - 1 small dried chili pepper, chopped
- 1 Tbsp. dry oregano
- ⅓ cup seasoned breadcrumbs
- ⅓ cup grated Romano, and more for sprinkling
- Heat the oven to 350 degrees.
- Cut the peppers in half lengthwise and remove the cores, ribs, and seeds.
- Heat 4 Tbsp. of the oil in a large frying pan until very hot and then add the peppers, skin side down.
- Sprinkle with salt and pepper and cook for about 10 minutes, shaking the pan a few times.
- Mix together the remaining ingredients in a bowl.
- When the peppers are just soft, place them in an oiled baking dish, cut side up.
- Pour the juices from the pan into the breadcrumb mixture and mix well.
- Taste to check the seasoning.
- Place a small mound of stuffing into each piece of pepper, drizzle with the remaining oil and bake for 15 - 20 minutes.
- Remove from oven and shave some Romano on top