Stuffed Peppers Neapolitan Style

Last night, I hosted a birthday dinner for a friend who is a vegetarian. So, what to make for the honored guest?

I found this recipe in my old recipe file, handwritten by one of my high school friend's grandmother from Naples. She called it "Peppas Nah-Bo-Lee-Don" (means Neapolitan in Italian with a bad New Jersey accent).
I decided to finally try it after 25 years of saving it! I usually stuff my peppers with a sausage & rice mixture, however, after trying peppers stuffed this way, I will never do them any other way. Truly delicious, even better the next day.

First start by making your own breadcrumbs. I used about half a package of Italian bread. Cut the bread up and place in your food processor. Pulse to make coarse crumbs.


Then prepare your peppers. I use multi color peppers, because they are pretty and are sweeter than the green ones.
Using a pairing knife, cut around the stem of the pepper and cut out the middle. I scoop the remaining ribs and seeds out w/ a melon ball scoop. Very easy.
Then, I cut the peppers in half, to make cradles (you can leave the peppers whole if you wish). Line the peppas in a baking dish.
OK, now you are ready to stuff your peppers.



Stuffing:

2 cups of FRESH breadcrumbs
1/2 c (or more) of olive oil
1/4 c chopped kalamata olives
1/4 c fresh chopped parsley
1/4 c fresh chopped basil
2 tbsp of drained & rinsed capers
half can of anchovies, drained, and chopped (don't skip this)
3 tbsp of golden raisins (makes the dish fantastic!)
3 tbsp of good grated parmesan cheese

Put olive oil in pan and keep stirring your breadcrumbs to toast them (about 8 minutes). If they become dry, add more oil as you go.
Turn the flame to low, and stir in all the rest of the ingredients. This should make a moist stuffing.
Pack your peppers with this mixture. You can make this a day ahead and keep in the fridge.
Heat for 45 minutes in a 350 degree oven. I liked them better the next day for lunch!
Let me know how you like them!