Peperoni Ripieni (Stuffed Peppers)

Rob made dinner last night, as I have beeen working a lot and am starting to feel the effects. And what a dinner it was; beautiful halibut with a dill sauce, roasted asparagus and the highlight, the stuffed peppers. The recipe is from Mario Batali and was made totally untweaked. Perhaps a little heavy on the garlic ~ cut back to one clove for those days that you have to be in close proximity to the general public. Also, we discussed cutting the oil back and subbing stock instead.

Peperoni Ripieni (Stuffed Peppers)
Recipe copyright 2000, Mario Batali. All rights reserved.
2 fresh dinner rolls, outside grated off, inside shredded by hand
3 tablespoons plus 4 tablespoons extra virgin olive oil
1 bunch Italian parsley, finely chopped to yield 1/4 cup
4 canned anchovy fillets, rinsed, drained and finely chopped
2 tablespoons plus 2 tablespoons freshly grated pecorino romano
2 tablespoons pickled capers
2 cloves garlic, finely chopped
Salt and pepper, to taste
4 yellow bell peppers, tops cut off and reserved, seeds and pith removed

Preheat the oven to 350 degrees F.

In a medium bowl, place the shredded bread and drizzle with 3 tablespoons extra virgin olive oil. Add the parsley, anchovies, 2 tablespoons cheese, capers and garlic and mix well to combine. Season aggressively with pepper and timidly with salt, then slowly mix in the remaining 4 tablespoons olive oil to form a fairly soft paste. Divide the mixture evenly among the 4 hollowed peppers (do not pack the mixture in too tightly) and top with the remaining 2 tablespoons of cheese. Replace the top of each pepper and place each pepper in a baking dish that has been brushed with extra virgin olive oil. Bake in the oven for 20 minutes. Serve hot or cold.


Episode#: MB2C05
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