Roasted Stuffed Peppers with Anchovies Recipe
Summary
Main IngredientPepper
Ingredients
| Red bell peppers | 4 To taste | |
| Green bell peppers | 4 To taste | |
| Yellow bell peppers | 4 To taste | |
| Stuffing | ||
| Olive oil | 2 Tablespoon | |
| Shallot | 1 Large, minced | |
| Pancetta | 3 Ounce, minced | |
| 7 anchovy fillets, minced | ||
| 2 ounces pistachio nuts, shelled and coarsely chopped | ||
| Breadcrumbs | 1 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Whipping cream | 1/3 Cup (16 tbs) | |
| 1 egg, lightly beaten | ||
| Pecorino | 1 Ounce, freshly grated | |
| Romano cheese | ||
| Dried oregano | 1/4 Teaspoon, crumbled | |
| Dried marjoram | 1/4 Teaspoon, crumbled | |
| Italian flat leaf parsley | 1 Tablespoon, minced | |
| Ground pepper | 1/4 Teaspoon | |
| Salt | To Taste | |
| Olive oil | ||
| 24 rolled anchovy fillets with capers (garnish) | ||
Directions
Preheat broiler.
Broil peppers 4 inches from heat source until each side is just charred.
Transfer to plastic bag.
Wrap tightly and let stand 5 minutes.
Peel peppers and cut in half, discarding stems and seeds.
Rinse peppers; pat dry with paper towels and set aside.
Heat olive oil in medium saucepan over low heat.
Add shallot, cover and cook until translucent, about 7 minutes.
Add pancetta, anchovies and pistachios and continue cooking, stirring until anchovies have dissolved, about 1 minute.
Add breadcrumbs and garlic, increase heat slightly and stir until breadcrumbs are lightly browned, about 3 minutes.
Stir in cream 1 tablespoon at a time until absorbed.
Transfer stuffing to bowl and let cool.
Add next 7 ingredients to stuffing and mix well.
Brush gratin or other shallow baking dish with olive oil.
Spread generous spoonful of stuffing into each pepper half.
Roll peppers up; transfer to pan seam side down.
Brush each pepper generously with additional olive oil.
Cover and let stand at room temperature 1 day or chill up to 2 days (bring to room temperature before baking).
Preheat oven to 375°F.
Bake peppers until heated through, about 30 minutes.
Top each with rolled anchovy.
Serve hot or at room temperature.
Broil peppers 4 inches from heat source until each side is just charred.
Transfer to plastic bag.
Wrap tightly and let stand 5 minutes.
Peel peppers and cut in half, discarding stems and seeds.
Rinse peppers; pat dry with paper towels and set aside.
Heat olive oil in medium saucepan over low heat.
Add shallot, cover and cook until translucent, about 7 minutes.
Add pancetta, anchovies and pistachios and continue cooking, stirring until anchovies have dissolved, about 1 minute.
Add breadcrumbs and garlic, increase heat slightly and stir until breadcrumbs are lightly browned, about 3 minutes.
Stir in cream 1 tablespoon at a time until absorbed.
Transfer stuffing to bowl and let cool.
Add next 7 ingredients to stuffing and mix well.
Brush gratin or other shallow baking dish with olive oil.
Spread generous spoonful of stuffing into each pepper half.
Roll peppers up; transfer to pan seam side down.
Brush each pepper generously with additional olive oil.
Cover and let stand at room temperature 1 day or chill up to 2 days (bring to room temperature before baking).
Preheat oven to 375°F.
Bake peppers until heated through, about 30 minutes.
Top each with rolled anchovy.
Serve hot or at room temperature.
Chef
