Baked Peppers / Peperoni al Forno
Delightful baked peppers stuffed with a flavorful mix of eggplant, olives, and mozzarella, perfect for summer. Serves 8.
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Spoon
- Grater
- Measuring cup
- Colander
- Aluminum foil
Ingredients
- 8 large red bell peppers 
- 1/4 to 1/2 cup peanut oil 
- 2 small eggplants, peeled and diced 
- 1/2 cup finely chopped pitted Gaeta 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
- 10 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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