Italian Baked Bell Peppers with Pepperoni
Original title: “Pepperoni ripieni in tegame”
- 4 red bell peppers, sliced in half and seed removed
- 1 white or yellow onion
- 3 garlic cloves
- 4 Tbsp anchovy paste
- 8 slices of bread, dried & crumbled
- 100g black olives, pitted
- 1 small can tomato chunks, drained
- 2/3 cup pepperoni, sliced
- 1 cup grated parmesan (120g) + 2 Tbsp for sprinkling on top
- 1 cup grated mozzarella cheese
- Olive oil
- Salt & Pepper
Optional: 4 Tbsp capers
- Preheat oven at 410°F (210°C)
- Blanch peppers for 4-5 minutes.
- Sautée the onions, garlic and anchovy paste together in the olive oil.
- Add the bread or rice, tomato chunks, stir in the parsley. Let it simmer on low heat for 10 -15minutes or until the watery juice is reduced by half,
- Adjust the seasoning with salt & pepper. (light handed on the salt as the anchovy paste can be very salty).
- Remove from the heat and stir in the grated cheeses.
- Stuff the bell peppers with the filling and sprinkle the extra parmesan on top.
- Cook in a shallow oven dish for 30 minutes.
Bread can be gluten free or replaced with 2 cups of cooked rice. If you can find it, replace the mozzarella with provolone cheese.
If you’d like to make a vegetarian version, you can use Yve’s “Sausages” instead of pepperoni and replace the anchovy paste with yeast flakes & tamari.
These are delicious served with steamed vegetables, like green beans, broccoli or zucchini.
Did You Know?
The word pepperoni stems from the italian peperoni, the plural of peperone, which means bell pepper.
Even if in Italian the word is plural (like the Italian word “salami”, plural of “salame”), the English word pepperoni is used as a singular uncountable noun.