Anchovy-stuffed Peppers Basilicata (Peperoni Ripieni Basilicata)

Stuffed Pepper

Anchovy-stuffed Peppers Basilicata (Peperoni Ripieni Basilicata)

Serves 4 as a main dish or 8 as a side dish

Anchovy-stuffed Peppers Basilicata takes mere minutes to prepare. The anchovies melt into the stuffing as the peppers cook; their flavor doesn’t stand out, but enhances the other flavors in the dish. Although this tastes fine made with green peppers, I prefer using red or yellow peppers because they are sweeter and have better flavor. For a more refined version, roast the peppers and remove the charred skin before stuffing them, bake the stuffed peppers at 400°F for 30 – 35 minutes, until the stuffing is golden brown.

4 red or yellow bell peppers
3 cups fresh bread crumbs, preferably from artisan-style bread
12 – 16 anchovy fillets, minced
2 – 3 Tbsp. minced garlic
1 cup freshly grated Parmesan cheese
1/2 cup minced parsley
2 eggs
Freshly ground black pepper
1/4 cup olive oil, plus 2 Tbsp. for drizzling

Preheat the oven to 375°F.

Pepper StuffingMake the bread crumbs in the food processor, and put them in a bowl large enough to hold all the stuffing. Add the anchovies, garlic, Parmesan, parsley, eggs, freshly ground black pepper, and 1/4 cup olive oil, and mix thoroughly, making sure the anchovies are evenly distributed in the stuffing.

Cut the peppers in half and discard the seeds. Oil a baking pan large enough to hold all the peppers. Stuff each pepper half and put it in the oiled pan. Drizzle peppers with the remaining olive oil. Bake for 40 – 50 minutes, until the peppers are soft and the stuffing is golden brown.

Serve with thin slices of pecorino or Parmigiano reggiano cheese, and toasted bread rubbed with garlic and fresh tomato.

Recipe printed from Laurie Constantino:

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