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Neapolitan Peppers Stuffed with Perciatelli Recipe
|Firm green peppers||6 Large|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||3 Tablespoon|
|Canned italian plum tomatoes||1 Pound, chopped (1 Can)|
|Dried basil||1⁄2 Teaspoon|
|Black olives||6 Large, chopped|
|Anchovy fillets||4 , chopped|
|Capers||1 Tablespoon, rinsed and dried|
|Perciatelli||1⁄2 Pound, broken up, cooked al dente and drained (Long Hollow Pasta)|
|Beef broth||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1771 Calories from Fat 589
% Daily Value*
Total Fat 67 g103%
Saturated Fat 7.2 g35.9%
Trans Fat 0 g
Cholesterol 24.6 mg
Sodium 4733.9 mg197.2%
Total Carbohydrates 249 g83%
Dietary Fiber 32.6 g130.3%
Sugars 46.1 g
Protein 52 g103.4%
Vitamin A 148.1% Vitamin C 1575.5%
Calcium 43.9% Iron 58.7%
*Based on a 2000 Calorie diet
In a saucepan, saute the garlic in the olive oil until golden.
Stir in the tomatoes and basil and simmer 20 minutes or until the sauce has thickened.
Stir in the olives, anchovies, capers, oregano, and pepper.
Mix the cooked pasta with the sauce.
Very lightly salt the inside of the peppers.
Fill them with the pasta mixture.
Replace the tops of the peppers.
Arrange them in a casserole just large enough to hold them.
Pour in about 1/2 inch of broth to cover the bottom of the pan.
Bake in a preheated 350-degree oven, covered; bast with the broth, and cook for 30 minutes, or until the peppers are tender.
If the liquid cooks off, add a small amount of hot water.