Michele Scicolone's Stuffed Pepper WedgesClick to Play

Michele Scicolone's Stuffed Pepper Wedges

Mary Ann Esposito

SERVES 4 TO 6

INGREDIENTS

3 large red bell peppers
1 large ripe tomato, seeded and chopped
1 large garlic clove, peeled and finely chopped
12 imported black olives, pitted and chopped
1 2-ounce can anchovy fillets, drained and chopped
2 tablespoons chopped flat leaf parsley
Freshly ground black pepper
1/4 cup Filippo Berio extra-virgin olive oil

DIRECTIONS

Preheat the oven to 350ºF. Oil a 13×9×2-inch baking dish.

Cut the peppers lengthwise into quarters and remove the seeds and white membranes. Arrange the quarters skin side down in the prepared dish.

In a bowl combine the tomato, garlic, olives, anchovies, parsley, oil, and pepper to taste. Spoon the mixture into the pepper wedges.

Bake for 45 minutes or until the peppers are tender when pierced with a fork. Serve warm or cold.

item recipe is featured in Episode 1126 of Season 11.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Leave a comment

There are no comments yet.

Leave a Comment