Pasta-Stuffed Peppers (Peperoni Imbotiti Ai Vermicelli) Recipe

Name: Pasta-Stuffed Peppers (Peperoni Imbotiti Ai Vermicelli)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons plus 6 tablespoons extra-virgin olive oil; 12 large red and yellow bell peppers; 4 cloves garlic, thinly sliced; 1 pound angel hair pasta; 1 cup water; 1/2 cup green olives, pitted; 1/2 cup black olives, pitted; 4 tablespoons capers, rinsed; 1 tablespoon dried oregano; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 1/2 cup dry white wine; 1 cup toasted bread crumbs

Servings: persons

4 tablespoons plus 6 tablespoons extra-virgin olive oil
12 large red and yellow bell peppers
4 cloves garlic, thinly sliced
1 pound angel hair pasta
1 cup water
1/2 cup green olives, pitted
1/2 cup black olives, pitted
4 tablespoons capers, rinsed
1 tablespoon dried oregano
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/2 cup dry white wine
1 cup toasted bread crumbs

1
Preheat the oven to 400 degrees F.
2
In a large bowl, toss 4 tablespoons oil and the peppers to coat the peppers.
3
Roast the peppers over the flame of a burner until blackened all around.
4
This process takes a little time, but is well worth it.
5
Meanwhile, make the filling.
6
In a 10 to 12-inch saute pan, place 6 tablespoons oil and the garlic over medium heat and cook until the garlic is light golden brown, about 2 minutes.
7
Break the pasta into 2-inch pieces, place in the pan with the garlic and cook, tossing to mix, until pasta is golden brown, 5 to 6 minutes.
8
Add 1 cup water, olives, capers and the oregano and cook until the water has dissipated, about 6 to 7 minutes.
9
Remove from heat, allow to cool, add parsley and set aside.
10
Peel and seed the roasted peppers carefully to retain whole and slit down one side to create a hole.
11
Stuff each of the peppers with some of the pasta mixture and place each carefully into a roasting pan with the wine.
12
Sprinkle all over with breadcrumbs.
13
Place in oven and cook until heated through, 20 minutes.
14
Remove and serve warm, or allow to cool and serve at room temperature.

670

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons plus 6 tablespoons extra-virgin olive oil, 12 large red and yellow bell peppers, 4 cloves garlic, thinly sliced, 1 pound angel hair pasta, and more.

Yes, Pasta-Stuffed Peppers (Peperoni Imbotiti Ai Vermicelli) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta-Stuffed Peppers (Peperoni Imbotiti Ai Vermicelli)

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