Savory Stuffed Peppers
This looks pretty on a buffet table.
4 red bell peppers
4 green bell peppers
4 yellow bell peppers
2 tbs. olive oil
24 rolled anchovy fillets with capers
4 sprigs of fresh parsley
Savory stuffing:
3 Tbs. olive oil
4 green onions, minced
1 clove garlic, mined
4 slices prosciutto ham, minced
8 anchovy fillets, minced
1/3 cup pistachio nuts. Minced
1 ½ cups fresh breadcrumbs
1/3 cup whipping cream
1 large egg, beaten
3 tbs. Romano cheese
¼ tsp. oregano
¼ tsp. marjoram
1 tbs. parsley
¼ tsp. salt
¼ tsp. ground black pepper
• Preheat broiler.
• Broil peppers turning them or 3 times until they are just charred on each side.
• Using kitchen tongs place them in a plastic bag.
• Close the bag tightly.
• Let it stand for 5 minutes.
• Use a knife to peel the peppers.
• Cut each one in half lengthwise.
• Discard the stems and seeds.
• Rinse in cold water.
• Pat dry with towel and set aside.
Make the savory stuffing.
• In a large sauce pan heat the oil over medium heat.
• Add the green onions.
• Cook for 2 minutes.
• Add the garlic.
• Cook for one minute and then add the ham, anchovy and nuts.
• Cook for 2 minutes.
• Increase heat and add the breadcrumbs and cook until lightly browned for 3 to4 minutes. Add the cream slowly and stir until it is absorbed.
• Turn the mixture into a large bowl and cool for 15 minutes.
• Stir in the remainder of the ingredients.
• Brush a large shallow baking dish with 1 tbs. oil.
• Divide the stuffing among the pepper halves.
• Brush the peppers with the remaining 2 tbs. oil.
• Cover and let it stand at room temperature for 4 hours or refrigerate overnight.
Preheat the oven to 350 degrees F.
• Let the peppers come to room temperature before cooking.
• Baking until heated through for 30 minutes.
• Carefully transfer to a large platter.
• Top each pepper with an anchovy fillet.
• Garnish with parsley sprigs.
Serves 12.
Tags: anchovy fillets, capers, green onions, pistachio nuts, red bell peppers, romano cheese, yellow bell peppersRelated recipe posts
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