Stuffed capsicums

Stuffed capsicums

Peperoni ripieni

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

Our version of this recipe is vegetarian, but the capsicums would also be delicious stuffed with meat. You can eat these stuffed capsicums warm or cold or as part of an antipasti.

Ingredients

Quantity Ingredient
1/2 onion, diced
1 garlic clove, crushed
100ml olive oil, plus extra for drizzling
4 long narrow capsicums
1 small eggplant, peeled
4 roma tomatoes, diced
1 tablespoon capers
handful pitted black olives
pecorino, grated
25g dry breadcrumbs
100ml tomato passata

Method

  1. Preheat the oven to 190°C.
  2. In a frying pan over medium heat, sauté the onion and garlic in the olive oil for 5 minutes.
  3. Dice one of the capsicums and add it to the pan with the eggplant, stirring every 2 minutes until the vegetables are par-cooked, about 10 minutes. Add the tomato, capers, olives and a little pecorino then season to taste with salt and pepper. Cook for a further 3 minutes. Sprinkle a handful of breadcrumbs into the pan and stir well.
  4. Cut the remaining 3 capsicums in half and stuff them with the filling.
  5. Place some tomato passata in the base of a rectangular baking dish. Put the stuffed capsicums, in one layer, on the tomato passata, sprinkle with the remaining breadcrumbs and drizzle with olive oil.
  6. Cook the capsicums, uncovered, in the oven for 45 minutes. Check after 20 minutes and add more passata, or a little hot water, to the base of the pan if the liquid has dried up. Serve hot, warm or at room temperature.
Tags:
italy
italian
puglia
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