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Ingredients for 4 people
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- 4 Bell or other sweet peppers
- 1 2/3 cups breadcrumbs
- 4 tomatoes
- 4 salt-packed anchovies
- 2 tablespoons capers
- 2/3 cup Caciocavallo cheese
- extra virgin olive oil to taste
- basil to taste
- salt and pepper to taste
Le Ricette
Sicilian-style Stuffed Peppers
di Academia Barilla
PREPARATION TIME
55 min
55 min
DIFFICULTY
Easy
Easy
TYPE
Side dish
Side dish
ITALIAN REGION
Sicilia
Sicilia
Ingredients for 4 people
4 Bell or other sweet peppers
1 2/3 cups breadcrumbs
4 tomatoes
4 salt-packed anchovies
2 tablespoons capers
2/3 cup Caciocavallo cheese
extra virgin olive oil to taste
basil to taste
salt and pepper to taste
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| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| Salt Packed anchovies | Anchovies in olive oil | 4 |
| Caciocavallo cheese | Provolone | 2/3 cup |
Preparation 30 minutes preparation + 25 minutes cooking
With the tip of a knife, core and seed the peppers.
Carefully cut each pepper in half, ensuring that the halves remain intact.
Meanwhile, lightly toast the breadcrumbs in a pan over medium heat but do not brown.
Remove from heat and season with salt, pepper, and a generous amount of basil.
Add the grated Caciocavallo, capers, tomatoes and chopped anchovies.
Mix with a drizzle of oil and stuff into pepper halves.
Arrange peppers on a well-greased baking dish.
Drizzle with a little more oil.
Cover the dish with aluminum foil and bake in a preheated 400° F oven for 15 minutes.
Remove the foil and bake for another 10 minutes, drizzling with more oil (if necessary). Serve warm or at room temperature.
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