[Kitchen Witch]

Stuffed Bell Peppers (Peperoni Ripieni)

4 bell peppers of different colors
4 plus 2 Tbsp extra-virgin olive oil
1 medium white onion, finely diced
2 garlic cloves, finely chopped
1 Tbsp Italian parsley, finely chopped
4 anchovies, finely chopped
1 Tbsp raisins
1 Tbsp pine nuts
2 ounces olives, pitted, drained, and finely ground
6 Tbsp bread crumbs
Salt and pepper


Preheat oven to 350 degrees F (175 C).

Wash the bell peppers, cut them in half, and remove the seeds. In a skillet, pour 4 tablespoons of the extra-virgin olive oil and turn heat to medium.

Saute the onion and garlic, until onion is soft and translucent. Remove the skillet from the heat. Stir in the parsley, anchovies, raisins, pine nuts, ground olives, bread crumbs, salt, and pepper. Drizzle with 2 tablespoons of extra-virgin olive oil. Mix all the ingredients thoroughly.

Fill the bell peppers with the mixture. Place the filled bell peppers side by side in an oiled oven pan. Bake for about 40 minutes, or until the surface is golden. Remove pan from the oven and let the stuffed peppers cool at room temperature. Serve lukewarm.

Yield: 4 servings