Stuffed Italian Frying Peppers Recipe
- 1 1/4 c. Italian bread crumbs
- 2-3 Tbsp. Parmesan cheese
- 1/4 c. fresh parsley, chopped
- 1/2 tsp. paprika
- 1/4 tsp. red pepper flakes
- 2 Tbsp. extra virgin olive oil
- 1 egg
- 1/2 tsp each oregano and basil (fresh is best - if using dry, reduce amount to 1/4 tsp)
- 2-3 cloves finely chopped garlic.
- healthy pinch of rubbed sage
- 3-4 anchovies (or possibly to taste)
- 1 green onion or possibly shallot, chopped (optional)
- Saute/fry garlic and green onion or possibly a chopped shallot, if using, in extra virgin olive oil, til very lightly browned (A tsp.
- of butter may also be added to speed the browning along).
- Mash the anchovies using a fork, stirring them into the extra virgin olive oil.
- Add in parsley and other herbs, heat for 2 min.
- Add in bread crumbs, then quickly fold in an egg that has been beaten (using a fork) with a few Tbsp.
- hot water.
- Another tsp.
- of extra virgin olive oil may be added, if needed, for a smooth mix.
- Add in cheese and mix well; stir in sufficient hot water to make a mix which can be pressed into the center of the peppers that have had their stems removed, and have been seeded and cored.
- Saute/fry the peppers in a skillet with 1/4" good extra virgin olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning.
- The garlic should just take on a lightly toasted color and will become soft, at that point it can be mashed into the oil and removed (save for spreading this on Italian bread - good before using for Bruschetta!)
- The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in extra virgin olive oil.
- When they appear to be somewhat tender and have streaks of browning, cover pan for 2 min and remove from heat.
- Serve right away, sprinkled with coarse kosher or possibly sea salt.
- Anchovy-stuffed peppers are even better on the grill, where grill marks will provide added appeal and color for an appetizing entree.
- Be sure to brush frequently with garlic infused extra virgin olive oil.
- These same peppers can be made in a similar way, except they are only cored and seeded, but not stuffed.
- In this case, they are served drizzled with garlic-mashed extra virgin olive oil in sandwiches made with crusty Italian bread.
- (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor).
- Either dish is a good Summer meal, relatively light and doesn't need to be served piping warm.
- Simply sauteed in extra virgin olive oil, the plain, unstuffed peppers are very quick and easy to prepare, and also travel well for picnics, or possibly can be made ahead.
- Some warehous Club stores have a new type of miniature sweet pepper in all shades of orange, red, and yellow.
- They're wonderful for preparing a scaled down version of the anchovy-stuffed peppers, but are a bit sweet for the unstuffed version.
italian bread crumbs, parmesan cheese, fresh parsley, paprika, red pepper, extra virgin olive oil, egg, oregano, garlic, sage, anchovies, green onion
Taken from cookeatshare.com/recipes/stuffed-italian-frying-peppers-14427 (may not work)