Peperoni Imbottiti

Peperoni Imbottiti
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  • 1 cup fresh breadcrumbs from French bread
  • 3 tablespoons pine nuts
  • ¼ cup brine-cured black olives (such as Gaeta or Kalamata)
  • 3 medium-size yellow bell peppers
  • 3 tablespoons fresh Italian parsley
  • 2 tablespoons raisins
  • 5 tablespoons olive oil
  • + 6 more ingredients
    • ½ teaspoon salt
    • 3 tablespoons fresh basil
    • 2 tablespoons capers
    • 2 anchovy fillets
    • 2 medium garlic cloves
    • 3 medium-size red bell peppers

Lightly oil 13 x 9-inch baking dish. Char peppers over gas flame or in broiler until blackened on all sides but not soft. Wrap in paper bag and let stand 10 minutes. Peel peppers. Cut lengthwise in half. Cut out stems and scrape out seeds. Arrange peppers, cut side up, in single layer in prepared...

View full recipe at Epicurious


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