Pepperoni Ripieni Di Pasta Recipe
Simply yummy!!!! These two words come to the mind instantly when you taste this Peperoni Ripieni Di Pasta. If you have plenty of pasta on hand then Peperoni Ripieni Di Pasta is the thing to make. Peperoni Ripieni Di Pasta can be prepared within 6 minutes. Whenever you try out this Peperoni Ripieni Di Pasta, don't forget to let me know your observations about it .
Ingredients
250 g/8 oz small pasta
6 large equal-sized sweet peppers
Salt and black pepper
15 ml/1 tbsp olive oil
200 g/7 oz black olives
Chopped parsley
1 clove garlic
4 anchovy fillets
1 teaspoon capers
200 g/7 oz mozzarella cheese
Directions
Cut the tops off the peppers and remove the seeds, always being careful not to pierce the peppers.
Sprinkle the inside with salt, pepper and a little oil.
Pit the olives and chop them together with the parsley, garlic, anchovies and capers.
Cut the mozzarella into small cubes.
Cook the pasta for half the time stated in the directions on the packet.
Drain and stir in the chopped ingredients and cheese.
Fill the peppers with this mixture.
Place them on a greased baking tray and cook in a moderately hot oven, 200°C/4O0°F/Mark 6, for 35 minutes.
If, during the cooking period, the peppers appear to be browning too quickly, cover them with a sheet of foil.
Sprinkle the inside with salt, pepper and a little oil.
Pit the olives and chop them together with the parsley, garlic, anchovies and capers.
Cut the mozzarella into small cubes.
Cook the pasta for half the time stated in the directions on the packet.
Drain and stir in the chopped ingredients and cheese.
Fill the peppers with this mixture.
Place them on a greased baking tray and cook in a moderately hot oven, 200°C/4O0°F/Mark 6, for 35 minutes.
If, during the cooking period, the peppers appear to be browning too quickly, cover them with a sheet of foil.
