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Stuffed Peppers Italian Style
Stuffed Peppers Italian Style
by Chef Rose Bud

Join Chef Mom Rosebud Benitez for another round of 10-minute kitchen wonders here on Quickfire, a step-by-step guide to delicious everyday meals for the busy you.

Stuffed Peppers, Italian style,make a beautiful presentation, thanks to their vivid colors – one that your guests will be talking about long after enjoying them. This hearty and bright comfort food will pass with flying colors. This is the perfect no-guilt dinner party dish.

kusina ingredients
  • 4 green bell peppers, halved and seeded
  • 1 loaf stale focacia bread, crumbled
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (2 ounce) can anchovy fillets, chopped
  • 1 (15 ounce) can tomato sauce
  • 8 pitted green olives, chopped
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • Ajinomoto Umami Super Seasoning
  • Parmesan cheese grated
kusina instructions 
1. Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; Place in the oven. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.

2. Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper.

3. Add Ajinomoto Umami Super Seasoning. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water in baking pan.

4. Sprinkle w/ parmesan cheese. Broil for 1 minute.

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