Peperoni Ripieni Senza Carne
(Meatless Stuffed Peppers)
This recipe can be found in a now out of date little cookbook published by my father in 1983. It was called "Pat's Pride", and he was in fact quite proud of it. Dad never lived to see his recipes on the Internet, but I am sure he would not mind sharing this one.
6 Med. Bell Peppers - Green, Red or a mixture of both 1/2 Loaf Bread Staled and sliced 2 Tbs. Capers - Drained: If using salted capers, soak 1 hr. in water, then wash and drain 3 Tbs. Olives - black: pitted and chopped 1 Tsp. Oregano flakes - dried 2 Tbs. Parsley - fresh 2 Fillets Anchovy - chopped 3 Tbs. Parmesan cheese - grated freshly 1 Lg. Egg 2 Tsp. Olive oil - extra virgin
Soak the bread in water until soft. Remove from the water and squeeze the water. Crumble the bread and put into a mixing bowl large enough to hold all of the ingredients. Mix well. The stuffing should be firm but not dry. If it seems dry, add a little water and a teaspoon of olive oil, and mix again. Set aside for 10 minutes. At the end of this time, stuff the peppers.
Place the peppers in a casserole to which olive oil has been added. Sprinkle each pepper with a little olive oil and some additional oregano flakes.
Bake in a 350° F. oven for one hour, or until the peppers are soft and a bit browned. Serve hot as a full meal, or cold as an appetizer. If the latter, a caper mayonnaise sauce is quite nice.
Last updated on: 02/03/02 08:20:01 PM