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Gallery Roasted Peppers with Spaghetti Stuffing Credit: Johnny Miller Recipe Summary prep: 35 mins total: 1 hr Servings: 6
Ingredients Ingredient Checklist 6 bell peppers, preferably a mix of red, orange, and yellow Coarse salt 8 ounces thin spaghetti 2 tablespoons extra-virgin olive oil 2 anchovy fillets 1/2 red onion, thinly sliced 2 tablespoons capers, rinsed and drained 2 tablespoons red-wine vinegar Fresh oregano leaves, for serving
Gallery Roasted Peppers with Spaghetti Stuffing Credit: Johnny Miller
Recipe Summary prep: 35 mins total: 1 hr Servings: 6
Gallery
Roasted Peppers with Spaghetti Stuffing Credit: Johnny Miller
Roasted Peppers with Spaghetti Stuffing
Credit: Johnny Miller
Roasted Peppers with Spaghetti Stuffing
Recipe Summary prep: 35 mins total: 1 hr Servings: 6
Recipe Summary
prep: 35 mins total: 1 hr
Servings: 6
prep: 35 mins
total: 1 hr
prep:
35 mins
total:
1 hr
Servings: 6
6
Ingredients
Ingredients
- 6 bell peppers, preferably a mix of red, orange, and yellow Coarse salt 8 ounces thin spaghetti 2 tablespoons extra-virgin olive oil 2 anchovy fillets 1/2 red onion, thinly sliced 2 tablespoons capers, rinsed and drained 2 tablespoons red-wine vinegar Fresh oregano leaves, for serving
Directions
Place bell peppers directly over the flame of a gas-stove burner and roast, turning with tongs, until blackened all over. (Or roast peppers under the broiler.) Transfer to a large bowl, cover with plastic wrap, and let stand 15 minutes. Peel off skins, slice off tops, and remove ribs and seeds.
Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain.
Preheat oven to 350 degrees. Heat a large saute pan over medium-high. Swirl in oil to coat, then add anchovies, breaking them up with the back of a spoon until dissolved. Add onion and capers and cook, stirring occasionally, just until onion is softened, about 3 minutes. Pour in vinegar and cook, stirring frequently, until almost evaporated. Add pasta and toss to coat.
Generously season cavity of each pepper with salt, then fill with a heaping 1/2 cup pasta mixture, twirling pasta with a fork to fit snugly. Place peppers side by side in a 2-quart oval baking dish. Bake until pasta starts to brown in a few spots, 10 to 15 minutes. Let cool slightly before serving, topped with oregano.
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All Reviews for Roasted Peppers with Spaghetti Stuffing
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All Reviews for Roasted Peppers with Spaghetti Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
