Neapolitan Stuffed Peppers
Experience the flavors of Campania with Neapolitan Stuffed Peppers, filled with eggplant, olives, and mozzarella in a rich tomato breadcrumb topping. Serves 8.
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Spoon
- Measuring cup
- Aluminum foil
Ingredients
- 8 large sweet red bell peppers  
- 1/4 to 1/2 cup peanut oil  
- 2 small eggplants, peeled and diced  
- 1/2 cup finely chopped pitted oil cured olives  
- 1 tablespoon capers, rinsed and drained  
- 1/4 cup finely chopped fresh basil  
- 1/4 to 1/2 cup plus 2 tablespoons Filippo Berio extra-virgin olive oil
- Ten 1/2-inch slices Italian bread  
- 1 cup diced mozzarella cheese (about 1/4 pound )  
- 6 fresh plum tomatoes, chopped  
- 1 cup toasted fresh bread crumbs  
- 1/2 cup grated Parmigiano-Reggiano cheese
- Ingredients
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