Serves: 4
Total Calories: 460
1 Place a rack in the center of the oven. Preheat the oven to 375°F. Oil a 13 × 9 × 2-inch baking dish.
2 With a large heavy chef's knife, cut the peppers in half lengthwise. Cut out the stems, seeds, and white membranes.
3 In a large bowl, mix together the bread crumbs, raisins, olives, anchovies, basil, capers, and 1/4 cup of the oil. Taste and adjust seasoning. (Salt will probably be unnecessary.)
4 Spoon the mixture into the pepper halves. Top with the sauce. Bake 50 minutes or until the peppers are very tender when pierced with a knife. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Stuffed Peppers, Ada Boni’s Style recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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