These Italian stuffed peppers with bread stuffing are delicious. Anchovies are an essential ingredient for flavor; do not substitute them. Make with extra sauce to serve over pasta.
Ingredients
- green bell peppers, halved and: 4 piece (seeded)
- loaf stale Italian bread, crumbled: 1 piece (1 pound)
- water: 0.5 cup (or more if needed)
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- anchovy fillets: 1 can (2 ounce can, chopped)
- pitted green olives: 8 piece (chopped)
- Extra virgin olive oil: 2 Tbsp
- ground black pepper: 0.5 tsp
- red pepper flakes: 0.5 tsp (crushed)
- tomato sauce: 1 can (15 ounce can)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
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Arrange bell peppers, cut-side-up, in the prepared baking dish; set aside.
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Place crumbled bread into a large bowl and sprinkle with 1/2 cup water; set aside.
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Heat olive oil in a large, heavy skillet over low heat. Sauté onion in hot oil until translucent. Stir in garlic and cook for 2 minutes. Mix in moistened bread. Add anchovy fillets, olives, extra-virgin olive oil, black pepper, and red pepper flakes; stir until stuffing is well blended.
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Mound stuffing into pepper halves. Surround peppers with tomato sauce and a small amount of water. Cover the baking dish with foil.
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Bake in the preheated oven until peppers are tender, 45 to 60 minutes. Uncover for the last 15 minutes of baking and baste occasionally with sauce.
