Neapolitan Stuffed Peppers
6 servings
60 minutes
Recipe from Allen Rucker and Michelle Scicolone's "The Sopranos Family Cookbook.
1
Cut off the ends of the eggplants and dice them into 2 cm cubes.
- Eggplant: 2 pieces
2
Place in a colander, sprinkle with salt, and leave for 1 hour.
- Salt: to taste
3
Preheat the oven to 230 degrees. Grease a baking dish just the right size for all the peppers to fit vertically.
- Olive oil: 160 ml
4
Use a small knife to cut the stems from the peppers, remove the seeds and partitions.
- Bell pepper: 6 pieces
5
Wash the eggplants and dry them with paper towels.
- Eggplant: 2 pieces
6
In a large skillet, heat 125 ml of olive oil over medium heat. Add the eggplants and sauté, stirring occasionally, until soft—about 10 minutes. Add tomatoes, chopped olives, minced anchovies, capers, finely chopped garlic, chopped parsley and season with pepper to taste.
- Olive oil: 160 ml
- Eggplant: 2 pieces
- Tomatoes: 3 pieces
- Pitted black olives: 140 g
- Anchovy fillet: 6 pieces
- Capers: 25 g
- Garlic: 1 clove
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
7
Mix in 50 grams of breadcrumbs and remove from heat.
- Breadcrumbs: 60 g
8
Fill the peppers with filling. Place them vertically in a dish. Sprinkle with remaining breadcrumbs and drizzle with remaining olive oil.
- Breadcrumbs: 60 g
- Olive oil: 160 ml
9
Pour 240 ml of water into the dish with peppers. Bake for 1 hour or until the peppers are slightly browned and soft.
- Olive oil: 160 ml
- Bell pepper: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
- Eggplant: 2 pieces
10
Serve hot or at room temperature.