Stuffed Peppers with Spaghetti and Olives
The "bell peppers stuffed with spaghetti and olives" represent Campanian cuisine, demonstrating that pasta in Campania is prepared with many variations and is even used as a filling.
Servings: 4 persone
Equipment
- Large Deep Pot (for spaghetti)
Ingredients
- 8 nr Peppers yellow or large red ones
- 150 gr Pasta spaghetti
- 6 tablespoons Olive Oil
- 1 tablespoon Capers
- 1 clove Garlic
- 100 gr Black Olives drained
- 80 gr Breadcrumbs
- qb Parsley
- qb Salt
- qb Pepper
Instructions
- Preheat the oven to 220°C.
- Bake the peppers for about 15 minutes.
- Remove from oven, peel, and cut in half, removing stems and seeds.
- Meanwhile, cook the spaghetti. Drain al dente and set aside.
- Clean and wash the parsley, chop it, and set aside.
Prepare the sauce
- In a saucepan, add 4 tablespoons of olive oil, washed and drained capers, peeled garlic clove (to be removed after cooking), and pitted olives.
- Cook for about 10 minutes. Add parsley, salt, and pepper.
Stuffed Peppers
- Then, dress the spaghetti with the prepared sauce.
- Fill the peppers with the seasoned spaghetti and place them in a baking dish with the remaining oil and breadcrumbs.
- Bake the peppers in a preheated oven at 180°C for approximately 30 minutes.
Notes
If you like spicy flavor, add crushed chili to the sauce for the spaghetti.