Peperoni Ripiene con La Pasta

(Peppers Stuffed with Pasta)


 4 Lg. Peppers - Green Bell
1/2 Cup Parsley - chopped
2 Med. Anchovy fillets - chopped very fine
2 Cloves Garlic - chopped coarsely
1 Can Tomatoes - chopped
1 1/2 Cups  Pasta - precooked: Penette, or short Ziti are fine
1/2 Cup Cheese - coarsely grated Parmesan or Pecorino
1/4 Cup Olive oil - Extra virgin
Q.B.     Salt and pepper


Cook the pasta until it is quite al dente. Drain, place in a bowl and add 2-3 tablespoons of olive oil to keep them from sticking together. Set aside.

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 parsley, anchovy fillets, garlic, pasta, cheese  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 40 minutes.  Turn the heat to 400 and bake another 15 minutes or until the pasta sticking out of the peppers is crisp.

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 01:29:52 PM