Stuffed Peppers Recipe
Stuffed Peppers are an all time classic baked dish. These are easy to make and have a distinct blend of ingredients. Whenever i prepare these Stuffed Peppers, they have always been a hit among my family.Do not give this recipe a miss and try it out for sure.
Summary
Preparation Time10 MinCooking Time1 Hr 35 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Ingredients
Large peppers - 4
Garlic - 1 clove, peeled and finely grated
Oregano - pinch
Fine dry breadcrumbs
Light olive oil - 6 tbsp
Extra virgin olive oil - 1 1/2 tbsp
Salt
Pepper
Directions
GETTING READY
1 Preheat the oven to 400°F.
2 Line a cookie tray or a wide shallow ovenproof dish with foil.
3 Rinse and dry the peppers.
4 Place them on the foil.
MAKING
5 Bake in the oven for about 30 minutes, turning them half way through, until their skin has browned.
6 Remove from the oven and allow to cool completely.
7 Turn down the oven temperature to 325°F.
8 Peel the peppers carefully.
9 Cut neatly round the stalk, making an opening large enough to remove the seeds and the pale membrane sections attached to them, holding each pepper upside down in your other hand.
10 For the filling: slice off the crusts from the bread and cut into dice.
11 In a nonstick skillet, heat 4tbsp olive oil and fry the bread cubes, stirring frequently, until they are crisp and golden brown all over.
12 Drain on paper towels.
13 Sprinkle with a pinch of salt, and place in a large mixing bowl.
14 Cut the pitted olives into small pieces.
15 Chop the anchovies.
16 Tear the basil leaves into small pieces.
17 Combine all these ingredients along with the capers, garlic, and oregano to the fried bread dice and mix.
18 Using a teaspoon, fill the peppers loosely with this mixture.
19 Place them upright in the prepared ovenproof dish.
20 Sprinkle the top of each pepper with a small pinch of salt, some fine dry breadcrumbs, and a little extra virgin olive oil.
21 Bake in the oven for 35 minutes.
22 Place under a very hot broiler to brown and crisp the breadcrumb topping.
SERVING
23 Serve at once.
1 Preheat the oven to 400°F.
2 Line a cookie tray or a wide shallow ovenproof dish with foil.
3 Rinse and dry the peppers.
4 Place them on the foil.
MAKING
5 Bake in the oven for about 30 minutes, turning them half way through, until their skin has browned.
6 Remove from the oven and allow to cool completely.
7 Turn down the oven temperature to 325°F.
8 Peel the peppers carefully.
9 Cut neatly round the stalk, making an opening large enough to remove the seeds and the pale membrane sections attached to them, holding each pepper upside down in your other hand.
10 For the filling: slice off the crusts from the bread and cut into dice.
11 In a nonstick skillet, heat 4tbsp olive oil and fry the bread cubes, stirring frequently, until they are crisp and golden brown all over.
12 Drain on paper towels.
13 Sprinkle with a pinch of salt, and place in a large mixing bowl.
14 Cut the pitted olives into small pieces.
15 Chop the anchovies.
16 Tear the basil leaves into small pieces.
17 Combine all these ingredients along with the capers, garlic, and oregano to the fried bread dice and mix.
18 Using a teaspoon, fill the peppers loosely with this mixture.
19 Place them upright in the prepared ovenproof dish.
20 Sprinkle the top of each pepper with a small pinch of salt, some fine dry breadcrumbs, and a little extra virgin olive oil.
21 Bake in the oven for 35 minutes.
22 Place under a very hot broiler to brown and crisp the breadcrumb topping.
SERVING
23 Serve at once.
