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 or 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
Fonio Stuffed Peppers
makes 4 peppers (gluten free, dairy free)
4 bell peppers, cored, and tops reserved
2 tablespoons olive oil, plus some more
2 eggplants, chopped into ½ in cubes, skin on
5 cloves garlic, minced
1 tablespoon tomato paste
4 anchovy fillets, chopped
2 cups cooked Yolélé fonio
2 tablespoons capers
1 handful black or green olives, roughly chopped
1 large bunch of your favorite fresh herbs, roughly chopped (basil, parsley, fennel fronds, oregano)
Chili flake, to taste
- Char peppers directly on a gas flame or under the broiler until charred in places for ~5 minutes, turning occasionally with tongs. Let cool.
- Preheat the oven to 400˚F.
- In a large pan, sauté the eggplant in oil on medium-high it begins to brown, stirring occasionally.
- Remove from heat and set the eggplant on a paper towel, allowing the juices to drain.
- Wipe the large pan with a paper towel and heat a little more oil. Sauté garlic, tomato paste, and anchovies. Fold in fonio, capers, and olives, add more oil if the mixture looks dry.
- Off heat, transfer to a large bowl and mix in eggplant. Finally, fold in herbs and chili flake, reserving some for garnish.
- Stuff the peppers with filling and set upright in a baking dish. Cover with foil and bake for 15-20 minutes.
- Uncover, turn oven to broil, and cook 3-5 more minutes for a crunchy sear on top. Top with reserved garnishes & enjoy.