Michele Scicolone's Stuffed Pepper Wedges



  • 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


  1. Preheat the oven to 350ºF. Oil a 13×9×2-inch baking dish.
  2. Cut the peppers lengthwise into quarters and remove the seeds and white membranes. Arrange the quarters skin side down in the prepared dish.
  3. In a bowl combine the tomato, garlic, olives, anchovies, parsley, oil, and pepper to taste. Spoon the mixture into the pepper wedges.
  4. Bake for 45 minutes or until the peppers are tender when pierced with a fork. Serve warm or cold.

This recipe was featured on Season 11 - Episode 1126.

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