Peperoni Ripiene con Funghi e Briciole di Pane

(Peppers Stuffed with Mushrooms & Bread Crumbs)


 4 Lg. Peppers - Green Bell
10 White Mushrooms - chopped coarsely
2 Med. Anchovy fillets - chopped very fine
4 Cloves Garlic - chopped coarsely
16 Pitted Olives - Sicilian & black
1 1/2 Cups  Bread - stale pieces about 3/4 to 1 inch in size
1/4 Cup Olive oil - Extra virgin
Q.B.     Salt and pepper


Put the bread into a bowl and add warm water.  Allow to soak for about 15-20 minutes, then squeeze out all excess water.  

Cut the tops off of the peppers, and rinse to remove the seeds.  Turn upside down on paper towels to drain.

Preheat the oven to 375 F.

Mix the mushrooms, anchovy fillets, garlic, olives, bread  and olive oil.  Mix to coat all the ingredients.  Add enough water to make a loose, but not wet filling.  Let this sit for 5 minutes to allow the ingredients  to absorb some of the water.  Add salt and pepper to taste, and mix again.

Pour a little olive oil in to each pepper and stuff each with about 1/4 of the stuffing.  Top each pepper with its original cut top. Any excess stuffing can be baked along with the peppers.   Place the peppers in an oven proof casserole just large enough to hold them upright. Drizzle olive oil on them and bake for 1 hour.

Serve hot or warm.  Any leftover peppers can be served as a room temperature appetizer at another meal.

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Last updated on:03/18/00 01:29:50 PM