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Peperoni ripieni di pasta
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Peperoni ripieni di pasta

Pasta Filled Peppers

Total Time
1 hr
Servings: 6
Course: Main Course
Cuisine: Italian

Ingredients

  • 12 bell pepper
For the filling
  • 500g lb bucatini pasta or other pasta
  • 500g lb plum tomato roughly chopped, or 1 large can of canned tomatoes, or a jar of passata di pomodoro, fresh
  • 1 cloves garlic peeled and slightly crushed
  • 100g /2 oz capers rinsed
  • 100g /2 oz olive
  • 100g /2 oz anchovy fillet cut up
  • oregano a pinch, dried
  • parsley finely minced, a few sprigs, fresh
  • black pepper
  • salt
For baking
  • olive oil
Optional
  • 500g lb eggplant 500g (1 lb), cubed, sautéed in olive oil and garlic
  • 1 ball mozzarella cheese cut into cubes, or scamorza, caciocavallo, or other meltable cheese
  • Parmigiano-Reggiano cheese for topping, grated, or pecorino romano

Instructions

    Cup of Yum
  1. Trim off the tops of the peppers and remove the core, seeds and ribs from their insides. Parboil the peppers in abundant water for about 5-6 minutes, long enough to soften them a bit. They should remain firm enough, however, to stay standing. 
  2. In a large sauté pan, sauté the garlic briefly in olive oil, then add the tomatoes. Simmer until the tomatoes have melted and reduced to saucy consistency, about 15 minutes or so. Then add the olives and capers and let them simmer another 5 minutes. Turn off the heat and fold in the oregano, parsley and anchovy fillets.
  3. Meanwhile, boil the pasta in well salted water until ever so slightly underdone, say a minute less than indicated on the package. 
  4. In a large mixing bowl, add the cooked pasta and the tomato sauce and mix well. 
  5. Using tongs or a carving fork, twirl the pasta and fill the peppers with it, interspersing the pasta strands with bits of the mozzarella and/or eggplant if using. Top with any excess sauce and, if using the grated cheese. 
  6. Transfer the peppers to a well greased baking dish. Bake at in a moderate oven (180C/350F) for about 30 minutes, until heated through and slightly browned on top. 
  7. Let cool for at least 5 minutes or so before serving. These peppers are also quite nice served lukewarm or at room temperature.