Ingredients Jump to Instructions ↓

  1. 10 tablespoons 150ml Extra-virgin olive oil - divided

  2. 12 tablespoons 180ml Red and yellow bell peppers (large)

  3. 4 Garlic cloves - thinly sliced

  4. 1 lb 454g / 16oz Angel hair pasta

  5. 1 cup 237ml Water

  6. 1/2 cup 118ml Green olives - pitted

  7. 1/2 cup 118ml Black olives - pitted

  8. 4 tablespoons 60ml Capers - rinsed

  9. 1 tablespoon 15ml Dried oregano

  10. 1/4 cup 36g / 1 1/3oz Finely-chopped Italian parsley

  11. 1/2 cup 118ml Dry white wine

  12. 1 cup 146g / 5.1oz Toasted bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees.

  2. In a large bowl, toss 4 tablespoons of the oil and the peppers to coat the peppers. Roast the peppers over the flame of a burner until blackened all around. This process takes a little time, but is well worth it.

  3. Meanwhile, make the filling. In a 10- to 12-inch saute pan, place the remaining 6 tablespoons oil and the garlic over medium heat and cook until the garlic is light golden brown, about 2 minutes. 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. Add 1 cup water, olives, capers and the oregano and cook until the water has dissipated, about 6 to 7 minutes. Remove from heat, allow to cool, add parsley and set aside.

  4. Peel and seed the roasted peppers carefully to retain whole and slit down one side to create a hole. Stuff each of the peppers with some of the pasta mixture and place each carefully into a roasting pan with the wine. Sprinkle all over with breadcrumbs. Place in oven and cook until heated through, 20 minutes. Remove and serve warm, or allow to cool and serve at room temperature.

  5. This recipe yields 6 servings.


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