How to make it

  • In a large bowl, toss 4 tablespoons oil and the peppers to coat the peppers. Roast the peppers over the flame of a burner ,or broiler ,or grill until blackened all around. This process takes a little time, but is well worth it., remove the skin carefully
  • Meanwhile, make the filling. In a 10 to 12-inch saute pan, place 6 tablespoons oil and the garlic over medium heat and cook until the garlic is light golden brown, about 2 minutes. Break the pasta into 2-inch pieces, place in the pan with the garlic and cook, tossing to mix, until pasta is golden brown, 5 to 6 minutes. Add 1 cup water, olives, capers and the oregano and cook until the water has dissipated, about 6 to 7 minutes. Remove from heat, allow to cool, add parsley and set aside.
  • Peel and seed the roasted peppers carefully to retain whole and slit down one side to create a hole carefully remove seeds. Stuff each of the peppers with some of the pasta mixture, fold carefully to close the pepper and place each carefully into a roasting pan with the wine. Sprinkle all over with breadcrumbs. Place in oven and cook until heated through, 20 minutes. Remove and serve warm, or allow to cool and serve at room temperature

Reviews & Comments 3

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    " It was just okay "
    pointsevenout ate it and said...
    Expected this dish to be more seasoned than it is with all the olives and capers. Had to add a little salt.
    See also: Pasta Stuffed Peppers
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    " It was just okay "
    pointsevenout ate it and said...
    Bookmarked this! To be made when my choppers are healed.
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    " It was excellent "
    sparow64 ate it and said...
    OMG! Never seen anything like this one! I love anything with olives and capers, and this sounds FANTASTIC! Thanks for sharing.
    Was this review helpful? Yes Flag

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