by Claire Alsup
Our Italian-style stuffed peppers take inspiration from a traditional dish (known as puparuole ‘mbuttunate in Neapolitan dialect) found on the Amalfi Coast. They work as a main dish, an impressive side for dinner parties and make for killer leftovers. Kick them up a notch by adding fresh mozzarella, oil packed tuna, or shredded chicken. #YoleleAtTheTable
- 4 red bell peppers, cored, seeded, tops reserved
- 2 tablespoons olive oil, plus more
- 2 medium eggplants, chopped into 1/2 inch cubes, skin on
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 anchovy fillets, roughly chopped
- 2 cups cooked Yolélé fonio
- 2 tablespoons capers
- 1 handful black or green olives, roughly chopped
- 1 bunch fresh herbs, roughly chopped (basil, parsley, fennel fronds, oregano)
- chili flake, to taste
- 01 .
Char peppers under the broiler or directly on a gas flame. Using tongs, rotate the peppers in quarter turns until they begin to char and blister, approximately 5 minutes.
- 02 .
Preheat the oven to 400˚F.
- 03 .
In a large pan, sauté the eggplant in oil on medium-high heat until they begin to brown, approximately 5 minutes.
- 04 .
Transfer eggplant to a dish lined with a paper towel.
- 05 .
Wipe the pan with a paper towel. Heat up fresh oil on medium and sauté garlic, tomato paste, and anchovies.
- 06 .
Add fonio, capers, and olives. Thoroughly incorporate the ingredients, adding a little more oil if the mixture looks dry.
- 07 .
Turn off the heat and transfer to a large bowl. Gently fold in eggplant, herbs and chili flakes, reserving some fresh herbs and chili flakes for garnish.
- 08 .
Stuff the peppers with filling and set upright in a baking dish. Cover with foil and bake for 15-20 minutes.
- 09 .
Uncover, set the oven to broil, and cook 3-5 more minutes for a crunchy sear on top. Top with reserved garnishes & enjoy