Stuffed rolled peppers

Stuffed rolled peppers

Peperoni arrotolati

By
From
The Collection
Serves
4-8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 large, fleshy red and/or yellow peppers
20g dried breadcrumbs
olive oil

Filling

Quantity Ingredient
1 tablespoon pine nuts
4 tablespoons fresh breadcrumbs
1 tablespoon flat-leaf parsley, finely chopped
1 teaspoon salted capers, soaked and drained
3 teaspoons raisins
8 anchovy fillets in oil, drained and finely chopped
2 tablespoons olive oil
salt
pepper

Method

  1. Preheat the oven to 200ºC. Roast or grill the peppers for about 10 minutes until the skin is charred and can be peeled off easily.
  2. Meanwhile, mix all the ingredients together for the filling, seasoning with salt and pepper to taste. Set aside.
  3. Peel away the skin from the peppers, then halve or quarter lengthways, depending on size. Remove the seeds.
  4. Lay the pepper pieces on a surface and divide the filling between them. Roll up to enclose and secure with a wooden toothpick or cocktail stick. Place on a baking tray, sprinkle with the dried breadcrumbs and drizzle with a little olive oil. Bake in the preheated oven for 15–20 minutes.
  5. Serve the stuffed peppers warm or cold, with a bowl of olives on the side if you like.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again