Stuffed Peppers - Roman Style!


3 tablespoons bell peppers, big, or 4 small size- 120 gr (0.5 cup- 4.2 oz) white bread- 300 ml


Begin by washing peppers, cutting their caps and removing seeds. Set aside. Now prepare the filling. First, place bread in a bowl with milk. After 10 minutes or so, drain it and squeeze it. In a food processor place tuna, anchovies, capers, garlic, bread, parmesan, pecorino and black pepper. Switch on and give it a pulse action several times until youl'll obtain a fine, smooth mixture. Transfer it in a bowl and add sliced olives. Now spoon mixture into peppers, then lay them in a lightly oiled roasting tray and place each cap near each pepper. Place the tray on a middle shelf into the oven at 200°C (400°F, gas mark 6) and cook from 50 minute to 1 hour. Serve warm or even at room temperature.


These peppers are commonly cooked in Rome, they are made with tuna stuffing (my favourites) and also with meat stuffing. I wanted to cook them since they were in season, in June, but, one time it was so hot that it was almost impossible to use the oven, one time I didn't have enough time to prepare them, I kept postponing. I had to go to Rome to my mother's house to prepare them! ;-) Every family has its original recipe, this is my version with green olives.


3.0 or 4


Thursday, September 9, 2010 - 1:32am


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