Veggie Stuffed Peppers
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Almost every culture has some version of stuffed peppers. So, we're not sure where they started, but we are sure glad we discovered them! And since there's no meat in this recipe, these make a great side dish or a light main dish.
What You'll Need
- 2 bell peppers, split lengthwise, cored, and cleaned
- 1/4 cup olive oil
- 1 onion, chopped (1 cup)
- 4 garlic cloves, minced
- 1 ripe tomato, finely chopped (1 cup)
- 5 anchovies, chopped
- 1/4 cup chopped fresh parsley
- 1/2 cup dry bread crumbs
- 2 tablespoons dry white wine
- 1/4 teaspoon black pepper
- Grated Parmesan cheese for sprinkling, optional
What to Do
Preheat oven to 350 degrees F. Coat a 7- x 11-inch baking dish with cooking spray.
In a medium-sized saucepan, half-full of water, blanch pepper halves 4 to 5 minutes until they become tender but are still firm.
Remove peppers from boiling water and plunge them into a bowl of cold water.
In a large skillet, heat oil over medium heat. Add onion and garlic and saute just until softened.
Remove from heat and add remaining ingredients except peppers and Parmesan cheese; mix well. Fill peppers with mixture and place on prepaerd baking dish. Sprinkle with Parmesan cheese, if desired.
Bake 20 minutes, or until heated through.
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