Stuffed Peppers - Roman Style!
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.
Total Steps
7
Ingredients
12
Tools Needed
5
Related Article
http://www.michellesrecipeplace.com/node/300Ingredients
- 3-4 count bell peppers, big or small size
- 120 grams white bread
- 300 milliliters milk
- 400 grams tuna fish in oil, well drained
- 1 1/2 tablespoons capers
- 4 fillets anchovy fillets in oil, well drained
- 1 clove garlic
- 1 tablespoons grated parmesan(optional)
- pecorino(optional)
- black pepper(optional)
- sliced green olives
- oil
Instructions
Step 1
Wash bell peppers, cut off their caps, and remove the seeds. Set the peppers aside.
Step 2
Place the white bread in a bowl with milk. Let it soak for about 10 minutes, then drain and squeeze out any excess liquid.
Step 3
In a food processor, combine the tuna, anchovies, capers, garlic, squeezed bread, grated parmesan, pecorino, and black pepper. Pulse several times until you obtain a fine, smooth mixture.
Step 4
Transfer the mixture to a bowl and add the sliced green olives, mixing well.
Step 5
Spoon the mixture into the prepared bell peppers. Lay the stuffed peppers in a lightly oiled roasting tray and place each pepper's cap near it in the tray.
Step 6
Preheat the oven to 200°C (400°F, gas mark 6). Place the tray on a middle shelf and cook for 50 minutes to 1 hour.
Step 7
Serve the stuffed peppers warm or at room temperature.