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- Serving: Serves 6
My grandmother Angela would make stuffed peppers for me, but she was gone before I was able to get her recipe. She would always mix things with her hands because she said it came out better that way. This past summer, I watched my aunt Virginia make them for me and I wrote each ingredient down – it is truly one of my most treasured recipes!
- 6 large green or red peppers
- 3/4 cup olive oil, divided
- Half of a large loaf of artisan bread, cut into very small cubes
- 4 anchovies
- 1 cup crushed walnuts
- 1 cup green or black olives
- A few leaves of fresh basil
- 1 cup freshly grated Parmesan cheese
- 1/2 tablespoon finely chopped fresh parsley
- 3 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/2 pound cooked Italian sausage, chopped or cooked ground beef, drained well
- Cut the tops off of the peppers and remove seeds. In a large pot, heat all but 1 tablespoon olive oil over medium-high heat. Add peppers and cook, turning to brown all sides (do this in batches if needed). Remove peppers and set aside, reserving olive oil.
- In a large mixing bowl, add bread cubes and enough water so that the bread soaks it up but not too much so that there is a pool. Add in chopped walnuts, olives, basil, Parmesan cheese, parsley, garlic, egg and sausage or ground beef. Use your hands to mix well to make a paste.
- Preheat oven to 350 degrees F. and use 2 teaspoons of oil to grease a baking dish large enough to hold peppers. In a small skillet, heat remaining teaspoon of olive oil over medium-high heat. Add the anchovies and use a wooden spoon to crush anchovies so that they disintegrate in the olive oil. Add anchovies to bread mixture and stir in reserved olive oil used to cook the peppers.
- Place the peppers in the baking dish and use a large spoon to stuff bread mixture evenly into each pepper. Bake in oven for about 45 to 55 minutes. Serve peppers immediately. You can also cool completely, refrigerate and enjoy them for lunch the next day! Stuffed peppers can be eaten warm or cold.