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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


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.


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