Peperoni di Magro

(Stuffed Peppers without Meat)

Silvana Pellegrini, Pontecorvo, Frosinone

(Yield: 4 servings)

2 red peppers

2 yellow peppers

STUFFING:

1 tablespoon olive oil

1 onion (diced)

7 anchovy fillets in oil (cut in small pieces)

1 cup chopped walnuts

2 tablespoons finely chopped parsley

2 tablespoons grated parmesan cheese

2 tablespoons breadcrumbs

salt and freshly ground pepper

~

cup extra-virgin olive oil

1. Wash and dry peppers. Cut in half, remove seeds and pith and set aside.

2.Warm 1 tablespoon of oil in skillet over medium heat. Add onions and anchovies, cooking until onions turn light brown.

3.Pour cooked mixture into bowl and add walnuts, parsley, Parmesan cheese, breadcrumbs, salt and pepper. Mix well and stuff pepper halves equally.

4.Grease medium-size baking dish and add stuffed pepper halves side by side. Cover with aluminum foil and bake in oven preheated to 450°F for approx. 20 minutes.

5.Remove foil. Sprinkle peppers with remaining olive oil and bake for another 15 minutes.

 

Serve hot or at room temperature.