Italian Sides Dishes Recipes - Tuscan Stuffed Peppers

Ingredients

• 6 red and/or yellow sweet peppers (about 8 ounces each)

• 1 large eggplant (about 1 1/2 pounds)

• 1 to 2 teaspoons salt

• 1 medium fennel bulb, chopped (about 1 cup)

• 3 tablespoons olive oil

• 8 cloves garlic, minced

• 1/3 cup drained capers, rinsed

• 8 to 10 canned anchovies, drained and finely chopped (optional)

• 3/4 cup olives (black or green), pitted and quartered

• 1/2 cup snipped fresh flat-leaf parsley

• 1/4 cup snipped fresh sage

• 2 tablespoons freshly grated Parmesan cheese

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Method:

1. Preheat broiler. Slice the stem end off each pepper and carefully remove the core and seeds. Place peppers on foil-lined baking sheet. Broil about 4 inches from the heat for 12 to 15 minutes or until charred, turning to brown all sides.

2. Place in a closed container or wrap in foil and cool for 15 minutes; carefully peel off the skin. Set aside.

3. Meanwhile, for filling, cut eggplant into 1/2-inch-thick slices. Lightly sprinkle both sides of each eggplant slice with salt. Let stand for 30 minutes to drain. Wipe excess salt off eggplant slices; cut eggplant into 1/2-inch cubes.

4. Preheat oven to 375°F. In a large skillet cook fennel in hot olive oil for 4 minutes. Add eggplant and garlic to skillet; cook for 8 minutes more. Stir in capers and, if desired, anchovies. Remove skillet from heat.

5. Stir olives, parsley, and sage into the eggplant mixture. Divide filling among sweet peppers. Place filled peppers in a single layer in a large baking dish. Sprinkle filled peppers with grated Parmesan cheese.

6. Bake for 20 to 25 minutes or until heated through and slightly browned.