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    PIEDMONTESE BELL PEPPERS 2 ea red bell peppers, halved lengthwise, seeded, stems intact. Filling: plum tomatoes, quartered 8 ea black olives (or kalamata olives or a mix) capers, garlic cloves, sliced 8 basil leaves, torn 1 / 4 c olive oil, salt and to taste. Stuff peppers with filling and Roast at 400deg until edges of

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    PIEDMONTESE BELL PEPPERS 2 ea red bell peppers, halved lengthwise, seeded, stems intact. Filling: plum tomatoes, quartered 8 ea black olives (or kalamata olives or a mix) capers, garlic cloves, sliced 8 basil leaves, torn 1 / 4 c olive oil, salt and to taste. Stuff peppers with filling and Roast at 400deg until edges of

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    10 views1 page

    Recipes Piedmontesepeppers

    Uploaded by

    api-218070255
    PIEDMONTESE BELL PEPPERS 2 ea red bell peppers, halved lengthwise, seeded, stems intact. Filling: plum tomatoes, quartered 8 ea black olives (or kalamata olives or a mix) capers, garlic cloves, sliced 8 basil leaves, torn 1 / 4 c olive oil, salt and to taste. Stuff peppers with filling and Roast at 400deg until edges of

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    PIEDMONTESE BELL PEPPERS

    2 ea red bell peppers, halved lengthwise, seeded, stems intact

    Filling: 2 ea plum tomatoes, quartered 8 ea black olives (or kalamata olives or a mix) 1T capers 2 ea garlic cloves, sliced 8 ea basil leaves, torn c olive oil (can get away with using less) 2t balsamic vinegar salt & pepper, to taste Toss filling ingredients together and stuff in halved peppers. Roast at 400 until edges of peppers are tender and beginning to darken. Serve with Gorgonzola polenta.

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