Bell peppers won’t be in the Umbria vegetable gardens for much longer. With a few we have now, I decided to make “meatless” stuffed peppers. Here’s an easy recipe for
Vegetarian Stuffed Peppers: Umbria Goodness
Ingredients (for four):
4 red and/or yellow bell peppers
2 medium-sized ripe tomatoes (Piccadilly variety, if possible, as skin blends with pulp – excellent for sauces)
fresh ricotta – 2 c
pine nuts, a handful
capers (if possible, Sicilian ones in salt), 2 – 3T
oregano, fresh – small bunch (ideal if variety from mountains of southern Italy or Greece)
1 garlic clove
anchovies packed in oil, 4
Extra virgin olive oil, q.b. (“quanto basta” or “as much as you need”)
pecorino (sheep’s milk) cheese, q. b. (or romano cheese)
pepper, q. b.
breadcrumbs, 1/2 c. to 1 c.
Parmesan, q. b.
Wash all vegetables. Pre-heat oven to 350F. Slice top off peppers and remove their seeds and pulp.
Serve hot. Buon appetito!