Pull-out Recipes

Stuffed Peppers – Peperoni Ripieni

The best peppers to use are bell peppers like the Giallo or Rosso of Asti (Page 18) which are squared and meatier than bulls horn peppers, plus they will sit nicely in the baking tray, especially if packed closely together. For a cracking vegetarian or vegan option, simply , stuff with your favourite risotto, cheese on top and bake for a winter warming dinner.

Serves 4

Ingredients:

4 large sweet bell peppers

1 onion, chopped olive oil a handful of parsley, chopped

100 g breadcrumbs

50 g Pecorino Romano cheese, grated (see pg 45)

200g minced pork

200g Italian tinned tomatoes roughly chopped

2 anchovies, chopped

20 g capers in vinegar chopped (see pg 46) salt and freshly ground black pepper

Serves 4

Method:

Clean the peppers by cutting around the stalk at the top, removing it and scraping out the seeds inside the pepper with a spoon. Wash carefully so as not to break them and dry upside down. In a saucepan, soften the chopped onion in butter, remove to a bowl and mix all the stuffing ingredients together well with your hands and season to taste. Stuff the peppers full with the mixture and sprinkle each with an extra pinch of grated cheese. Remember that peppers can vary in size so be flexible with the amount of ingredients! Place them snuggly in an ovenproof dish lined with baking parchment and bake for about 40 minutes at Gas Mark 4/180°C.