Little stuffed peppers (peperoncini imbottiti)
Ingredients
- 10 peppers (mix of poblano, long green, assorted mini sweet peppers)
- 4 cups (970 milliliters) breadcrumbs
- 24 anchovy fillets, finely chopped
- 30 cherry tomatoes, diced
- 2 tablespoons (30 milliliters) chopped fresh oregano
- 4 small garlic cloves, minced
- 1/2 cup (120 milliliters) olive oil, plus more for drizzling
- Salt
- Crushed red pepper (optional)
- Arugula, for plating
Directions
- Preheat the oven to 375 F (190 C).
- Carefully cut off and remove the very tops off the peppers, remove the stems and seeds, and keep the rest of the pepper intact.
- In a large bowl, combine the breadcrumbs, anchovy fillets, cherry tomatoes, oregano, garlic, and olive oil and mix to combine.
- Using a small spoon, fill the peppers with the breadcrumb mixture until full and packed in, then place on a greased baking sheet. Bake for 25 minutes, turning once, until softened and browned. Remove from oven, transfer to serving plate, then drizzle with olive oil, salt, and crushed red pepper.
- Serve over a bed of arugula.
Buon appetito!
