Peperoni Ripieni (Stuffed Red Capsicum)

Today, while I was building a Rooster Box to shut up Alvin (literally as well), Mrs BYF really delivered!! Peperoni Ripieni di Riso e Peperoni Ripieni Melanzane.

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We found some perfect, ripe, small capsicums, just right for a great antipasto. Half of them were stuffed with risotto made with onion, a bit of home made pancetta and one mushroom that had escaped yesterday’s lunch. The rest were stuffed with eggplant, and here is the recipe with a hearty Salute! to the great Marcella Hazan.

Pepperoni Ripieni (with eggplant) 

4 small peppers, if you are using large ones adjust the recipe to suit

1/2 cup fresh unflavoured breadcrumbs

1 tablespoon anchovies chopped

1 big pinch of oregano

1 tablespoon capers chopped

2 cloves of garlic (adjust to taste) chopped

1 ripe, fresh tomato, chopped. It should really be peeled but I could not be bothered

1/2 cup of fried eggplant chopped

2 tablespoons of fresh flat leaf parseley chopped

olive oil for sprinkling at the end. The fried eggplant will have enough oil so you do not have to add to the mix

pinch of salt

black pepper

retain 3 tablespoon of crumbs to sprinkle at the end

Place the whole peppers under the grill and roast on all sides until the skin is charred all over. Let cool and when you can handle them, remove the skin and seeds carefully. retain the ‘pocket’ shape of the pepper.  The roasting makes the flesh of the pepper dense and luscious and imparts a smokey flavour.  I always have fried eggplant in the fridge under oil but it is very easy to fry the eggplant in a bit of oil until soft. Slice the eggplant in slices about 1cm thick, sprinkle with salt and leave for 20 minutes at least. Rinse off the salt and dry well with a paper towel. Heat the oil in a heavy bottomed pan and and fry the pieces of eggplant without overlapping or overcrowding.

Mix and chop all the ingredients together, adjust the salt to taste. Stuff the peppers tightly with the mixture. Pack them in an ovenproof dish big enough to contain all of them and keep them from falling over. Sprinkle with the left over crumbs, add a tiny drizzle of olive oil, and bake for 20 minutes in an oven pre heated to 200 degrees

Remove from oven and leave to cool for about 10 minutes or bring to room temperature before serving. Do not refrigerate before eating.

All of this enjoyed with some perfect red home made wine and afterwards I would be excused extending my siesta to 90 minutes in stead of the normal 60. ENJOY!!

2 thoughts on “Peperoni Ripieni (Stuffed Red Capsicum)

  1. You two never cease to amaze me with your wonderfully frugal but AMAZING recipes. That’s what I expect from people who have Italian heritage, they most certainly know how to cook and how to use everything to make scrumptious food that delivers on flavour and frugality and that uses everything. I LOVE this recipe. I have never felt the urge to make stuffed capsicums before. Most recipes that I have found just don’t appeal to me but this one has it all. As soon as Brunhilda (our wood burning stove) is lit and on the go again I am making this recipe as an homage to frugality meets gourmet food, the best of all worlds. You nailed it Ms Backyard Farmer and I bow to your glorious invention 🙂

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