SICILIAN STUFFED PEPPERS

SICILIAN STUFFED PEPPERS image

Yield 6 people

Number Of Ingredients 11

6 cubanelle peppers(horn shaped sweet peppers)
1 cup unflavored bread crumbs
1 clove garlic chopped fine
3 tbsp olive oil
2 tbsp chopped fresh parsley
3 tbsp raisins
3 tbsp pine nuts (pignoli)
1/2 cup red wine vinegar
1/4 cup peccorino romano
salt
pepper

Steps:

Preheat oven to 350 degrees. Wash peppers. Slice off tops with about 1/4" pepper flesh remaining on top. Pull out seeds. Rinse pepper interior with vinegar passing vinegar to consecutive peppers. Set asside in bowl. Prepare the stuffing. Add olive oil and garlic to cool pan. Sautee for 30 sec. and add bread crumbs. Toast breadcrumbs in pan stirring often as not to burn. Add pine nuts to warm through and toast slightly. Remove from heat and add remaining ingredients reserving about 1/2 of the vinegar. Adjust seasoning as necessary. Stuff peppers individuallyu and place in well oiled 8x8 pan. Place the top on each pepper as a cover. Season and pour remaining vinegar over peppers. Cover peppers with foil and bake for 45 minutes until peppers are steamed through. Remove cover and drizzle additional olive oil over peppers. Turn heat to 450 and bake for and additional 15 minutes until peppers are slightly caramalized. Cool and serve room temperature.