Peperoni Imbottiti (Stuffed Peppers)

Ingredients

• 6 large firm green peppers
• 3 filets of anchovy, chopped
• 5 tablespoons olive oil
• 3 tablespoons grated Romano cheese
• 1 tablespoon chopped parsley
• 1 egg
• 2 tablespoons tomato paste
• 1/4 cup cooked chopped meat
• 1 1/2 cup boiled rice
• 1/4 cup bread crumbs
• 1 small onion, chopped
• 1 cup hot water
• salt and pepper to taste

Method

1. 1

   Blend tomato paste in hot water.

2. 2

   Wash peppers; remove stems and seeds.

3. 3

   Combine all other ingredients except oil and tomato paste.

4. 4

   Mix thoroughly.

5. 5

   Stuff peppers.

6. 6

   Arrange in baking dish, pour oil over them.

7. 7

   Bake in hot oven for 15 minutes.

8. 8

   Add blended tomato paste, continue baking for 15 minutes or until peppers are tender.

As published

This recipe was extracted from Waldensian cookery (1957), page 32. The excerpt below is the record exactly as published.

PEPERONI IMBOTTITI (Stuffed Peppers) 6 large firm green peppers 3 filets of anchovy, chopped 5 tablespoons olive oil 3 tablespoons grated Romano cheese 1 tablespoon chopped parsley 1 egg 2 tablespoons tomato paste 14 cup cooked chopped meat 1% cup boiled rice 14 cup bread crumbs 1 small onion, chopped 1 cup hot water salt and pepper to taste Blend tomato paste in hot water. Wash peppers; remove stems and seeds. Combine all other ingredients except oil and tomato paste. Mix tho- roughly. Stuff peppers. Arrange in baking dish, pour oil over them. Bake in hot oven 15 minutes. Add blended tomato paste, continue baking for 15 minutes or until peppers are tender. Serves six. SCALLOPED EGGPLANT 1 eggplant 14 cup water Y, cup butter 14 cup bread crumbs

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