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Roasted Stuffed Peppers

Posted on August 13, 2021

Roasted Stuffed Peppers
 

Roasted Stuffed Peppers

Makes 4 serving | 60 minutes + Refrigeration time

Simple recipe with local red bell peppers and fingerling potatoes. Serve warm or at room temperature. Pepper seeds are nutritious and flavorful – leave them in. Serve alongside a crusty loaf of bread and a green salad.


 

Ingredients

 

- 2 large red bell peppers, sliced in half lengthwise

- 12 to 14 fingerling potatoes

- 1 small red onion, minced (roughly one cup)

- 10 to 12 cloves of garlic, sliced

- 1/4 cup Entimio Italiano organic extra virgin olive oil

- 1 teaspoon fennel seeds

- 1 teaspoon chili powder

- 1 teaspoon salt

Basil cream:

- 1 cup heavy cream (or yogurt)

- 2 cup loose basil leaves

- 2 tablespoons Entimio Italiano organic extra virgin olive oil

- 1/2 teaspoon salt

 

Instructions

 

Combine the fingerling potatoes with 6 to 8 cups of water and bring to a boil. Cover and simmer for 10 to 15 minutes. Turn the heat off and let the potatoes rest in hot water for another hour at least. Then, refrigerate the potatoes until ready to use. Do this ahead of time if you like

Preheat the oven to 400F. Cut the peppers in half, leaving the stem and the seeds. Rub them with a tablespoon of Entimio Italiano organic extra virgin olive oil and salt and place them on a baking sheet cut side up.

Heat 3 tablespoons of Entimio Italiano organic extra virgin olive oil in a small frying pan and add the fennel seeds, minced onion, and garlic. Cook for 4 to 5 minutes or until the onions are translucent. Add chili powder and salt and turn the heat off. 

Cut the potatoes into half lengthwise, combine with the onion mixture, and spread evenly inside each pepper. Wrap them in foil tightly and bake for 15 to 20 minutes. Then, take the foil off, turn the temperature down to 350F and continue to bake the peppers for another 10 to 15 minutes.

To make the basil cream puree the basil with cream, Entimio Italiano organic extra virgin olive oil, and salt. Chill until ready to use.

Serve the peppers with the basil cream drizzled on top or the side.

Shop Entimio Italiano 500ml (16.9 fl oz).


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