Stuffed and Fried Green Peppers

Excerpted from Puglia (c) The Silver Spoon Kitchen, courtesy of Phaidon. Photo from Puglia (c) Matt Russell, courtesy of Phaidon.

Stuffed and Fried Green Peppers

Excerpted from Puglia (c) The Silver Spoon Kitchen, courtesy of Phaidon. Photo from Puglia (c) Matt Russell, courtesy of Phaidon.

PEPERONI VERDI RIPIENI E FRITTI -- Stuffed and Fried Green Peppers cooked in a style from the Bari province in Puglia.  This recipe is from PUGLIA, a beautiful book about the region and its food from the Silver Spoon Collection published by Phaidon.

As its authors wrote, "Peppers are a good source of vitamin C and have the advantage of being very low in calories.  This tasty and full-flavoured dish is ideal during the summer thanks to its blend of Mediterranean flavours."  In addition, this dish can be served warm or at room temperature.

Ingredients

Directions

  1. To make the stuffing, put the breadcrumbs in a bowl with the cheeses, eggs, parsley, garlic and capers. Season and mix well.
  2. Cut the cap off the peppers, remove the seeds with a teaspoon and spoon the stuffing into the cavities. Heat the oil in a frying pan or skillet, add the peppers and fry until lightly browned on all sides. Lift out with a slotted spoon and drain on paper towels.
  3. Discard any excess oil in the pan, then add the tomatoes and cook over a high heat for 10 minutes to reduce their liquid. Add the peppers to the sauce and simmer gently for 5 to 10 minutes.
  4. Transfer to a serving dish and serve.

 

 

Category

Tags

ItalianPeppersTomatoes

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