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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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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