Peperoni imbottiti alla beneventana

5 from 1 vote

Benevento Style Stuffed Peppers)

Prep Time15

Cook Time15

Course: Antipasto, Side Dish

Cuisine: Campania

Keyword: saute

Servings:

Calories: 337kcal

Cut off the tops of the peppers and gingerly remove the inner core and seeds while leaving the pepper intact.
Trim the crust off your bread, then crumble the rest with your hands into small pieces or briefly process in a food processor on pulse.
Place the crumbled bread in a mixing bowl. Add all the other filling ingredients except for the oil and mix well. Then drizzle over a bit of olive oil and mix again so as to moisten all the bread. Taste and adjust for seasoning.
Stuff each pepper with the bread mixture, a little at a time, packing it tightly.

Now, in a skillet large enough to hold all the peppers in a single layer, fry them in abundant olive oil.
Start with a medium high flame, standing the peppers up in the skillet open end downwards, so the stuffing browns and forms a crust. (You may have to do this holding up the peppers with tongs one or two at a time, depending on how high the sides of your skillet is.)
Then place the peppers on their sides and, lower the heat and partially over the skilled. Sauté the peppers gently, turning them from time to time, until they are cooked through and tender, about 15-20 minutes. Season them with salt as you go. The skins will wrinkle and brown lightly.