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Pepperoni Al Forno Recipe
|Sweet peppers||4 Large, peeled and seeded (Green / Red / Yellow)|
|Ripe tomatoes||2 Large, peeled|
|Black olives||1⁄2 Cup (8 tbs), pitted and coarsely chopped|
|Onion||1 Large, thinly sliced|
|Garlic||2 Clove (10 gm), chopped|
|Freshly ground pepper||To Taste|
|Parsley sprigs||1 Cup (16 tbs)|
|Fresh basil leaves/2 tablespoons dried basil||1⁄2 Cup (8 tbs), fresh ones minced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
Calories 394 Calories from Fat 277
% Daily Value*
Total Fat 32 g48.8%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 332.6 mg13.9%
Total Carbohydrates 27 g9.1%
Dietary Fiber 6.4 g25.7%
Sugars 10.6 g
Protein 5 g9.5%
Vitamin A 57% Vitamin C 305.7%
Calcium 8.8% Iron 14.5%
*Based on a 2000 Calorie diet
Cut the tomatoes into wedges the size of the pepper strips.
Put the pepper strips, tomatoes, olives, onion, garlic and anchovies into a baking dish.
Season lightly with salt (the anchovies are salty) and pepper.
Mince together the parsley and the basil and sprinkle the mixture over the vegetables.
Then sprinkle them with the olive oil and the bread crumbs.
Cook in a preheated moderate oven (350° F) for about 30 minutes.