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Sicilian-style Stuffed Peppers

di Academia Barilla

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Sicilian-style Stuffed Peppers
55 minutes


Side dish


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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Salt Packed anchovies Anchovies in olive oil 4
Caciocavallo cheese Provolone 2/3 cup

Preparation 30 minutes preparation + 25 minutes cooking
1. With the tip of a knife, core and seed the peppers

2. Carefully cut each pepper in half, ensuring that the halves remain intact

3. Meanwhile, lightly toast the breadcrumbs in a pan over medium heat but do not brown

4. Remove from heat and season with salt, pepper, and a generous amount of basil

5. Add the grated Caciocavallo, capers, tomatoes and chopped anchovies

6. Mix with a drizzle of oil and stuff into pepper halves

7. Arrange peppers on a well-greased baking dish

8. Drizzle with a little more oil

9. Cover the dish with aluminum foil and bake in a preheated 400° F oven for 15 minutes

10. Remove the foil and bake for another 10 minutes, drizzling with more oil (if necessary)

11. Serve warm or at room temperature