Stuffed capsicum Piedmont-style

Stuffed capsicum Piedmont-style

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Add chopped black olives to this mixture if you like. Serve the stuffed capsicum quarters at room temperature as a lunch with crusty bread or part of an antipasto.

Ingredients

Quantity Ingredient
4 red capsicum
1/2 cup fresh breadcrumbs
4 anchovy fillets, finely chopped
1 tablespoon chopped capers
2 tablespoons pine nuts
3 tablespoons sultanas
2 tablespoons chopped parsley
freshly ground pepper
olive oil

Method

  1. Preheat the oven to 190°C. Skin the capsicum, if liked, and cut each one in quarters, lengthwise. Mix together the breadcrumbs, anchovies, capers, pine nuts, sultanas, parsley and pepper. Add enough oil to bind the mixture lightly. Stuff a little mixture into each capsicum quarter and arrange in a baking dish. Drizzle with a little olive oil and bake for 30 minutes, until the crumbs are crusty golden.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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