16 February 2011
Stuffed Sweet Peppers
Put whole peppers on a baking sheet in a very hot oven for about 25 minutes until they are soft and the skin browned. Or, place directly on gas flame, turning frequently, to blacken and blister skin and soften flesh. Put them in a plastic bag, and leave to steam for a few minutes. Put a sieve in your sink, and rinse off skin under cold water. Pat dry, cut peppers in half, and remove seeds, stalk and membrane. Roll the halves up neatly around a filling of 4tblspns breadcrumbs (see above), 4 finely chopped anchovy fillets, 1 tblspn chopped capers, 2 tblspns chopped sultanas; 2 tblspns pinoli (pine nuts) that you have briefly toasted in a dry frying pan, chopped parsley, a little olive oil and freshly ground black pepper. Careful with the salt, as the anchovies might provide enough. Roll up the peppers carefully and arrange side by side in a dish. You can either bake them to serve hot at 190C/Gas 5 for 15 mins, or serve at room temperature just as they are sprinkled with a little more olive oil. Leave for an hour or so to allow flavours to develop.