Recipes

Categories
More >

Michele Scicolone's Stuffed Pepper Wedges

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.

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!