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Roasted Stuffed Peppers with Anchovies

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  Red bell peppers 4
  Green bell peppers 4
  Yellow bell peppers 4
For stuffing
  Shallot 1 Large, minced
  Pancetta 3 Ounce, minced
  Anchovy fillets 7 , minced
  Pistachio nuts 2 Ounce, shelled and coarsely chopped
  Breadcrumbs 1 1⁄2 Cup (24 tbs)
  Garlic clove 1 Large, minced
  Whipping cream 1⁄3 Cup (5.33 tbs)
  Egg 1 , lightly beaten
  Freshly grated pecorino romano cheese 1 Ounce
  Dried oregano 1⁄4 Teaspoon, crumbled
  Dried marjoram 1⁄4 Teaspoon, crumbled
  Minced fresh parsley 1 Tablespoon (Preferably Italian Flat Leaf)
  Freshly ground pepper 1⁄4 Teaspoon
  Salt To Taste
  Olive oil 1 Tablespoon
  Rolled anchovy fillets with capers 24 (For Garnish)

Preheat broiler.
Broil peppers 4 inches from heat source until each side is just charred.
Transfer to plastic bag.
Wrap tightly and let stand 5 minutes.
Peel peppers and cut in half, discarding stems and seeds.
Rinse peppers; pat dry with paper towels and set aside.
Heat olive oil in medium saucepan over low heat.
Add shallot, cover and cook until translucent, about 7 minutes.
Add pancetta, anchovies and pistachios and continue cooking, stirring until anchovies have dissolved, about 1 minute.
Add breadcrumbs and garlic, increase heat slightly and stir until breadcrumbs are lightly browned, about 3 minutes.
Stir in cream 1 tablespoon at a time until absorbed.
Transfer stuffing to bowl and let cool.
Add next 7 ingredients to stuffing and mix well.
Brush gratin or other shallow baking dish with olive oil.
Spread generous spoonful of stuffing into each pepper half.
Roll peppers up; transfer to pan seam side down.
Brush each pepper generously with additional olive oil.
Cover and let stand at room temperature 1 day or chill up to 2 days (bring to room temperature before baking).
Preheat oven to 375°F.
Bake peppers until heated through, about 30 minutes.
Top each with rolled anchovy.
Serve hot or at room temperature.

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Roasted Stuffed Peppers With Anchovies Recipe