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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 13Ã—9Ã—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.

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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!"

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Michele Scicolone's Stuffed Pepper Wedges

INGREDIENTS

DIRECTIONS

Want More Recipes? See My Latest Book:

Ciao Italia Family Classics

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