Peperoni Imbottiti (stuffed Peppers)

CATEGORY	CUISINE	TAG	YIELD
Dairy		Sainsbury3	4	Servings

INGREDIENTS

4		Red peppers
2	T	Olive oil
1		Aubergine weighing 200-250g
		7-8oz
2		Garlic cloves, chopped
50	g	Black olives, pitted and
		chopped
		2oz
1	T	Chopped fresh parsley or 1
		teaspoon dried
		oregano
25	g	Wholemeal breadcrumbs, 1oz
2	t	Capers, drained optional
1	T	Red wine or water, up to 2
		Salt
		Freshley grated parmesan
		cheese or to garnish
		chopped fresh parsley

INSTRUCTIONS

Preheat the oven to Gas Mark 6/200 Ã¸C/400 Ã¸F. Cut the peppers into
16 strips about 8cm (3 inches) wide and remove the seeds. Lay the
pepper strips on an oiled baking sheet, sprinkle with salt and roast
them in the oven for 30 minutes, turning occasionally. Meanwhile, to
make the stuffing, heat the olive oil in a saucepan, add the  aubergine
and garlic and fry for 6-8 minutes or until browned.  (Don''t worry if
the aubergine sticks a little.) Add the olives,  parsley or oregano,
breadcrumbs and capers, if using, with enough  wine or water to make a
stiff mixture that will hold together. Lay  the roasting pepper slices,
skin side down, on a board and put 2-3  teaspoons of the filling on
each one. Roll up the slices into fat  rolls with the ends just
overlapping. Stand them upright in an  ovenproof dish that will just
accommodate them. Bake them in the oven  for 10 minutes. Serve with a
sprinkling of grated parmesan or chopped  parsley.  Converted by
MC_Buster.  NOTES : This is not the usual method of stuffing peppers;
it may take  longer to prepare, but the result is far tastier.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 331 Calories From Fat: 187 Total Fat: 21.3g Cholesterol: 37.4mg Sodium: 1059.8mg Potassium: 586mg Carbohydrates: 16g Fiber: 6.2g Sugar: 7.6g Protein: 20.5g