Roasted Peppers With Four Cheeses |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Serve these peppers as part of an antipasto or as an appetizer for an Italian-themed dinner. The recipe is from the R.S.V.P. section of a September 1986 issue of a Bon Appetit magazine. It was requested from Cafe Giovanni restaurant in Denver, Colorado. Ingredients:
4 small red bell peppers, halved and seeded, stems intact |
4 small green bell peppers, halved and seeded, stems intact |
3/4 lb ricotta cheese, drained |
1/2 lb mozzarella cheese, grated |
1/4 lb feta cheese, crumbled |
5 tablespoons freshly grated parmesan cheese |
1/4 cup minced fresh parsley |
1/4 cup minced red onion |
1 tablespoon minced drained capers |
1 1/2 teaspoons fresh ground pepper |
1 1/2 teaspoons dried basil, crumbled |
1 1/2 teaspoons dried oregano, crumbled |
10 anchovies, filets. drained |
8 grape leaves (or small lettuce leaves_) |
Directions:
1. Char peppers over gas flame or in broiler until blackened but still firm; cool peppers completely, peel off skin.
2. Preheat oven to 400 degrees.
3. Mix remaining ingredients except anchovies and grape leaves in large bowl.
4. Mash 2 anchovies and add to cheese mixture; mound in peppers.
5. Arrange in baking dish and bake until heated through and bubbly, about 20 minutes.
6. Line platter with grape leaves; top with peppers.
7. Halve remaining anchovy fillets, set one atop each pepper and serve.
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