Stuffed Peppers

 

4 large red bell peppers

6 rounds of durum whole wheat friselle (twice baked round bread– can be purchased online  or in most Italian gourmet markets)

2 tablespoons olive oil

Oil from jar of anchovies

2 tablespoons toasted pine nuts

2 garlic cloves, peeled and sliced

2 tablespoons capers

1/2 cup black olives, sliced

6 anchovy filets (from jar), with oil

1/8 teaspoon crushed red pepper flakes

2 tablespoons tomato paste

 

Cut the peppers in half lengthwise. Remove the seeds and white ribs. Place in a baking pan in readiness to be filled.

Pulse the freselle in a food processor until coarse. If using Italian bread, slice the loaf and arrange slices on a baking sheet. Toast in oven at 350°F for ten minutes, turning over once. Pulse the bread in the food processor until coarse and set aside.

 

In a large sauté pan, warm the olive oil and oil from the jar of anchovies over medium  heat. Add the pine nuts and allow to cook until toasty and golden in color. Stir in the garlic, capers, olives, anchovies, red pepper flakes and tomato paste. Allow to cook on low-to-medium heat for 2 minutes. Add the freselle crumbs or whole wheat bread crumbs into the pan and stir well until all ingredients and flavors combine. Fill each pepper with the mixture.

 

Add a quarter of an inch of water to the bottom of the pan, and cover with foil. Bake at 350°F for forty minutes. Remove foil and bake for an additional ten minutes. Push a fork through the pepper to make sure it is tender and fully cooked.

 

Camille’s Tip: When cooking with anchovies, always try to buy the brands that are sold in the jar as opposed to the flat tin cans. Jarred anchovies yield a better flavor and quality.