Let yourself be seduced by the goodness of these stuffed peppers. They are tasty (indeed, very tasty) and always a great success. You will bring to the table a beautiful tray full of color and flavor. Come on… follow me in the kitchen! This is a recipe that you will be able to replicate without difficulty.
Other stuffed pepper ideas that might interest you:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Stuffed Peppers
- 2 red bell peppers
- 2 cloves garlic
- 15 cherry tomatoes
- 4 anchovy fillets in oil
- 1.4 oz Taggiasca olives
- 1 tablespoon capers
- 0.4 oz basil (weight without waste)
- 1.8 oz walnut kernels
- 0.9 oz Grana Padano PDO (or Parmesan)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Chopper
- 1 Small Bowl
- 1 Baking Tray
Preparation of Stuffed Peppers
Cut the peppers in half, keeping the stems attached. Then remove all the seeds and internal white filaments. Wash them and pat them dry with kitchen paper.
Place the pepper halves inside an oiled baking tray and lightly salt them.
Peel the garlic cloves, cut them in half, remove the central core, and place them on the bottom of the tray.
Put the washed and dried basil leaves, walnuts, anchovy fillets, capers, olives, chopped cheese, 20 ml of oil, a pinch of salt, and a grind of black pepper in a mixer and blend until a slightly grainy mixture is obtained. Transfer it to a small bowl.
Divide this pesto within the four pepper halves.
Wash the cherry tomatoes, dry them, cut them in half, and distribute them partly inside the peppers and partly on the bottom of the tray.
Finally, pour a few tablespoons of water inside the tray and drizzle the stuffed peppers with a little oil.
Bake them in a preheated static oven at 350°F for 45 minutes. Remove from the oven and serve immediately, piping hot. Enjoy! Paola
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