Stuffed Peppers Italian Style
This sounds interesting, and is wide open to what you want to fill the peppers with, but the anchovies seem to be the key ingredient here. This is a bit of a rewrite from what I found originally. When I make this, I will edit the recipe even further on my findings. On my to cook list.
Ingredients
- 4 bell peppers, any color, cut in half lengthwise and seeded
- 1 cup cooked rice, this is approximate
- 2 cups cooked chicken, cubed, this is approximate
- 1 tin anchovy fillets, in olive oil, drained, reserve the oil, this a 47-55 gram tin
- 1 small onion, diced
- 2 cloves garlic, smashed and minced
- 8 green olives, pitted, chopped
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 3/4 cup tomato sauce, OR make from a shortcut on this site, feel free to add oregano and Italian seasoning
Instructions
- Preheat oven to 180 C, place peppers in a lightly greased with butter baking dish; set aside.
- Heat about a tablespoon of the reserved anchovy oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir in the rice and chicken. Add the anchovies, olives, 1 tablespoon of the reserved anchovy olive oil, black pepper and red pepper. Mix until well blended, removed from heat.
- Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
- Bake 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with the sauce. Serve by spooning some sauce on pasta and topping with a pepper half.
Notes
Two cups of cooked chicken is low cost, maybe about 30 Baht, at the most. The anchovies however, will run about 125 Baht per tin. Use the shortcut to make the tomato sauce from tomato paste for additional savings. For 8 servings, this is about 60 cents per serving, great value.
Adapted from an internet recipe.
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