Ann Nurse's Baked Stuffed Peppers Recipe


Nutrition

Cal/Serving: 349
Daily Value: 17%
Servings: 4

Sugar-Conscious
Fat22g33%
Saturated3g13%
Carbs35g12%
Fiber4g17%
Sugars3g0%
Protein8g16%
Sodium541mg23%
Calcium87mg9%
Magnesium71mg18%
Potassium621mg18%
Iron3mg18%
Zinc2mg11%
Vitamin A932IU19%
Vitamin C343mg571%
Thiamin (B1)0mg24%
Riboflavin (B2)0mg11%
Niacin (B3)4mg21%
Vitamin B60mg20%
Folic Acid (B9)92µg23%
Vitamin B120µg2%
Vitamin E3mg15%
Vitamin K67µg84%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Not like typical stuffed peppers with a meat or rice filling, these are baked with a sprinkling of pine nuts and capers, topped with seasoned breadcrumbs, and drizzled with olive oil. They make a fine first course alongside other simple antipasti, or a great side dish with plain grilled or roasted meat or fish. These peppers are typical of the Italian region of Puglia, where Ann’s family has its origins. For advance preparation, get everything ready and bake close to the time you intend to serve them, or bake the peppers early in the day for the evening. However, don’t make these the day before or the breadcrumbs will lose their freshly toasted flavor.

3.5
Ratings20

INGREDIENTS

  • 1 cup well drained canned plum tomatoes, crushed
  • 3 large red or yellow bell peppers, or a combination
  • 1/3 cup pine nuts
  • 1/3 cup tiny capers, rinsed and drained
  • 1 cup dry breadcrumbs
  • 2 large cloves garlic, peeled and finely grated
  • 3 tablespoons finely chopped flat-leaf parsley
  • 3-4 tablespoons olive oil

DIRECTIONS

Set a rack in the middle level of the oven and preheat to 375 degrees. Evenly spread the tomatoes in the prepared baking dish.

Rinse the peppers and drain them. Halve or quarter the peppers, depending on their size, and pull away the stem and seed pod. Shake or brush away any stray seeds. Arrange the pepper pieces, skin side down, on the tomatoes. Sprinkle the pine nuts and capers on top.

Mix the breadcrumbs with the garlic and parsley and top each piece of pepper with about 1 tablespoon. Drizzle the olive oil over the breadcrumb topping. Bake the peppers until they are tender and the breadcrumbs are deep golden, about 30 minutes, checking occasionally to make sure the tomatoes are not drying out too much. If necessary, add 1-2 tablespoons of water, but be sure to place it directly in the pan to avoid wetting the breadcrumbs.

Cool the peppers and serve them warm or at room temperature.
 

Recipe Details

Servings: 4

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