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Stuffed Italian Peppers Recipe

Stuffed Italian Peppers Recipe

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Ingredients:

Serving

stuffed italian frying peppers
1 1/4 cup italian bread crumbs
2-3 tbsp parmesan cheese
1/4 cup fresh parsley, minced
1/2 tsp paprika
1/4 tsp red pepper flakes
2 tbsp olive oil
1 egg
1/2 tsp each oregano and basil (fresh is best - if using dry , reduce amount to 1/4 tsp)
2-3 cloves finely minced garlic .
pinch of rubbed sage
3-4 anchovies (or to taste)
1 green onion or shallot, minced (optional)

Directions:

Sauté garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (A teaspoon of butter may also be added to speed the browning along). Mash the anchovies using a fork, stirring them into the olive oil.
Add parsley and other herbs, heat for 2 minutes. Add bread crumbs, then quickly mix in an egg which has been beaten (using a fork) with a few tablespoons warm water. Another teaspoon of olive oil may be added, if needed, for a smooth mixture.
Add cheese and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored.
Saute the peppers in a skillet with 1/4 good olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point it can be mashed into the oil and removed (save for spreading this on Italian bread - good before using for Bruschetta!)
The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Serve right away, sprinkled with coarse kosher or sea salt.
Anchovy-stuffed peppers are even better on the grill, where grill marks will provide added appeal and color for an appetizing entree. Be sure to brush frequently with garlic infused olive oil.
These same peppers can be made in a similar way, except they are only cored and seeded, but not stuffed. In this case, they are served drizzled with garlic-mashed olive oil in sandwiches made with crusty Italian bread. (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor).
Either dish is a good Summer meal, relatively light and doesn't need to be served piping hot. Simply sauteed in olive oil, the plain, unstuffed peppers are very quick and easy to prepare, and also travel well for picnics, or can be made ahead.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	480.12 Kcal (2010 kJ)
Calories from fat	205.3 Kcal
		% Daily Value*
Total Fat	22.81g	35%
Cholesterol	89.75mg	30%
Sodium	717.81mg	30%
Potassium	257.9mg	5%
Total Carbs	51.8g	17%
Sugars	4.66g	19%
Dietary Fiber	4.16g	17%
Protein	16.45g	33%
Vitamin C	12.5mg	21%
Iron	4.8mg	26%
Calcium	301.2mg	30%

Amount Per 100 g
Calories	359.07 Kcal (1503 kJ)
Calories from fat	153.54 Kcal
		% Daily Value*
Total Fat	17.06g	35%
Cholesterol	67.12mg	30%
Sodium	536.83mg	30%
Potassium	192.87mg	5%
Total Carbs	38.74g	17%
Sugars	3.49g	19%
Dietary Fiber	3.11g	17%
Protein	12.3g	33%
Vitamin C	9.3mg	21%
Iron	3.6mg	26%
Calcium	225.2mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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