I received my first issue of Olive magazine and it was full of so many colourful and varied recipes. As my partner is vegetarian I decided to try the Stuffed Peppers (Peperoni Ripieni) from the ‘Cook like a Local’ section. The recipe does say that you can also fill them with meat too if you desire. They are great as a light meal with some salad, I think they would be great served with cous cous or rice too.
I made half the recipe quantity as it was just for two people, and also made a couple of alterations. I omitted the passata and black olives, and I used Parmesan cheese.
I started by pre-heating the oven to 190C/Fan 170/Gas Mark 5. I sliced the peppers in half and de-seeded them. I placed them onto a baking tray lined with foil.
In a pan I fried the onion, garlic, aubergine and tomatoes until they were softened. I then added a pinch of salt and the capers.
I filled the peppers with the cooked vegetables and sprinkled with the cheese and breadcrumbs. It was a bit tricky to balance the peppers on the baking tray as they are naturally crooked vegetables! I leaned them against each other for balance, but don’t worry if it gets a bit messy.
I baked them for 45 minutes until the cheese and breadcrumb topping was golden.
The peppers were soft and sweet, and both my partner and I absolutely loved the parmesan and breadcrumb topping. It was crispy and delicious! This was such a perfect light meal and made us feel very healthy.
½ an/225g diced onion
1 crushed garlic clove
5 tbsp. olive oil (plus extra to drizzle)
4 Romano peppers
1 small Aubergine, peeled and diced
4 diced plum tomatoes
1 tbsp. capers
100g (a handful) Pitted black olives
10g (2 tbsp.) of grated Pecorino cheese (or other vegetarian alternative)
25g Dried breadcrumbs
100ml (approx. 100g) Tomato passata
Preparation Time: 1 hour
Serves: 6 sharing
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