| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Italian4 |
6 |
servings |
INGREDIENTS
| 6 |
lg |
Green peppers |
| 5 |
tb |
Olive oil |
| 1 |
|
Clove garlic; minced |
| 3 |
c |
Tomatoes; peel/seed/chop |
| 3 |
tb |
Capers; coarsely chopped |
| 12 |
|
Black olives; chopped |
| 4 |
|
Anchovies; chopped (4 to 6) |
| 1 |
pn |
Oregano |
|
|
Salt |
|
|
Fresh ground pepper |
| 1/2 |
lb |
Macaroni; (medium elbow) |
INSTRUCTIONS
Cut off the stem of the peppers and reserve. Scoop out the seeds and white
membranes. Rinse the peppers and invert to drain. Heat 3 Tbsp of the olive
oil in a large saucepan and sauté.the garlic until golden. Stir in tomatoes
and cook over medium-high heat for 10 minutes.
Add the capers, olives and anchovy fillets, season with a generous pinch of
oregano and salt and pepper to taste. Remove from heat. Cook the macaroni
according to directions until almost al dente (still quite firm).
Combine with the tomato sauce. Stuff the peppers with the mixture.
Place them close together in a greased baking dish. Cover with the reserved
caps, sprinkle with remaining oil, and bake in 375 F oven for about 45
minutes, or until the peppers are just tender.
Per serving: 308 Calories (kcal); 14g Total Fat; (38% calories from fat);
8g Protein; 41g Carbohydrate; 2mg Cholesterol; 227mg Sodium Food Exchanges:
2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other
Carbohydrates
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