Stuffed Cubanelle Peppers
This is a traditional Southern Italian way to prepare peppers. Honestly, growing up, I really did not enjoy this flavor profile. As an adult, my palate has changed and I love this combination of flavors!
Stuffed Cubanelle Peppers
Ingredients
- 4 Cubanelle Peppers, washed and deseeded
- 1 cup Plain Breadcrumbs
- 3-4 Anchovy Filets, chopped
- 1 tbsp Capers, chopped
- 1 cloves Garlic, minced
- 2 tbsp Kalamata Olives, Chopped (any olive you like would work!)
- 1 Medium Tomato, Diced
- 1/2 cup Grated Pecorino Romano
- 3 tbsp Fresh Parsley, chopped
- Salt & Pepper to taste
- Olive oil as needed **see instructions**
Instructions
- Wash, remove the stem and deseed the peppers. Keep the top of the pepper. Set aside.
- Into a bowl, mix breadcrumbs, garlic, grated cheese, tomato, olives, capers, parsley, and anchovies.
- Add olive oil until the mixture resembles wet sand.
- Stuff the peppers over the bowl to reduce the mess you make! If the stuffing won't go all the way down, use the handle of your spoon to push it down. You can use a toothpick to secure the top if it is not staying on.
- Preheat the oven to 400℉. Drizzle a baking dish with olive oil. Add the peppers, drizzle with olive oil on top. Place into the oven and bake for 20-30 mins until blistered. One blistered check the tenderness, if they need to cook longer cover with aluminum and cook until fork tender. I enjoy mine soft but you don't need to cook them that long if you want the pepper to have a little bit more bite.
