Ann Nurse's Baked Stuffed Peppers

Staff Writer
Ann Nurse's Baked Stuffed Peppers
Penny de los Santos

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.

4
Servings
337
Calories Per Serving
Deliver Ingredients

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.
 

Stuffed Peppers Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Stuffed Peppers Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
21g
33%
Sugar
3g
N/A
Saturated Fat
3g
13%
Protein
7g
14%
Carbs
32g
11%
Vitamin A
42µg
5%
Vitamin B6
0.3mg
17.1%
Vitamin C
266mg
100%
Vitamin E
3mg
15%
Vitamin K
66µg
82%
Calcium
81mg
8%
Fiber
4g
15%
Folate (food)
58µg
N/A
Folate equivalent (total)
95µg
24%
Folic acid
22µg
N/A
Iron
3mg
17%
Magnesium
64mg
16%
Monounsaturated
11g
N/A
Niacin (B3)
4mg
19%
Phosphorus
158mg
23%
Polyunsaturated
6g
N/A
Potassium
532mg
15%
Riboflavin (B2)
0.2mg
11.1%
Sodium
316mg
13%
Thiamin (B1)
0.4mg
24.2%
Zinc
1mg
10%

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