Neapolitan Stuffed Peppers
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
6
Description
Recipe from the book by John Smith and Michael Johnson 'The Family Cookbook'.
Ingredients
- Eggplants - 2 pieces
- Orange Bell Peppers - 6 pieces
- Olive Oil - 5 fl oz
- Tomatoes - 3 pieces
- Pitted olives - 4.9 oz
- Anchovy fillet - 6 pieces
- Capers - 0.9 oz
- Garlic - 1 clove
- Parsley - 1 bunch
- Salt - to taste
- Ground Black Pepper - to taste
- Breadcrumbs - 2.1 oz
Step by Step guide
Step 1
Cut off the ends of the eggplants and dice them into 2 cm cubes.
Step 2
Place in a colander, sprinkle with salt, and let sit for 1 hour.
Step 3
Preheat the oven to 446°F. Grease a baking dish with olive oil, ensuring it is just the right size for all the peppers to stand upright.
Step 4
Using a small knife, cut the stems from the peppers, and remove the seeds and membranes.
Step 5
Rinse the eggplants and dry them with paper towels.
Step 6
In a large skillet, heat 125 ml of olive oil over medium heat. Add the eggplants and sauté, stirring occasionally, until soft—about 10 minutes. Add the tomatoes, chopped olives, minced anchovies, capers, finely chopped garlic, chopped parsley, and season with black pepper to taste.
Step 7
Stir in 50 grams of breadcrumbs and remove from heat.
Step 8
Stuff the peppers with the filling. Stand them upright in the dish. Sprinkle with the remaining breadcrumbs and drizzle with the remaining olive oil.
Step 9
Pour 240 ml of water into the dish with the peppers. Bake for 1 hour or until the peppers are slightly browned and tender.
Step 10
Serve hot or at room temperature.
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