Traditional Sicilian recipe for stuffed peppers (pipi ammuttunati) in a lighter version proposed by Donna Nuzza. Stuffed with stale bread, fresh and sun-dried tomatoes, capers, cheeses, and mint, cooked in the oven or, alternatively, fried.
Wash the peppers, cut off the tops and hollow them out, removing the filaments and seeds; salt the inside and leave them upside down to lose water.
Clean the mint and let it dry.
Wash the cherry tomatoes, slice them and put them in a colander under salt for 30 minutes; then transfer them to a bowl with a crushed garlic clove.
Cut the sun-dried tomatoes into small pieces and chop the capers.
Remove the crust from the bread and cut it into small cubes.
Chop the onion and sauté it in a pan with oil and minced anchovies; add a couple of tablespoons of water to deglaze and stir until the anchovies melt.
As soon as the onion is wilted, add the bread to the pan: allow it to absorb the liquid and toast gently without burning the onion. Let it cool.
In a bowl, combine the cooled bread, drained cherry tomatoes without garlic, sun-dried tomatoes, chopped mint, diced primo sale, grated pecorino, and a grind of pepper; adjust with salt and add a drizzle of oil (including that from the sun-dried tomatoes) until you get a compact filling.
Fill the peppers with the stuffing, finish with a drizzle of oil and place them in an oiled baking dish with the tops next to them.
Cook covered with aluminum foil in a preheated static oven at 190°C for 15 minutes; uncover and continue cooking for about 30 minutes.
Let rest for 10 minutes before serving. Serve accompanied by aromatic baked potatoes or salad with toasted breadcrumbs and roasted almonds, if desired.
Pan
Bowl
Colander
Baking dish
Oven
Knife
The peppers can be fried instead of baked. The filling is adaptable: you can use leftovers of rice, potatoes, cheeses, or tuna. Serve unpeeled: the skin should be removed when portioning.
Italy, Sicilia
| Energy (kcal) | 108.52 |
| Carbohydrates (g) | 12.09 |
| of which Sugars (g) | 3.52 |
| Fat (g) | 4.51 |
| of which Saturates (g) | 2.21 |
| Protein (g) | 5.14 |
| Fiber (g) | 1.38 |
| Sale (g) | 0.39 |
