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When it comes to cooking, I react to the word “vegetarian” as a vampire would to “garlic.” Fortunately, I just purchased Michele Scicolone’s The Italian Vegetable Cookbook

This richly illustrated volume has 200 recipes for a wide variety of dishes including antipasti, soups, pasta, main dishes, and even desserts. My only regret is that I didn’t have it for the summer months, when so many vegetables are widely available and at their best.

Scicolone is a prolific writer who has produced at least a dozen books on Italian cooking and has earned a well deserved reputation for recipes that work. This weekend I decided to make one of her main course dishes for some friends: Pasta-Stuffed Peppers.

Red and yellow bell peppers are hollowed out and filled with small pasta like ditalaini that is mixed in a savory sauce of tomatoes, garlic, capers, anchovies, and olives. The peppers are then covered with their tops and baked in a moderate oven until the peppers are tender, about 45 minutes.

Here is a link to her recipe online on Food Republic. Although the recipe claims to serve 6, your guests, as did mine, may find that just one of these delicious peppers is not enough. Below is my illustrated version of the recipe.

1. Prepare and assemble the ingredients: peppers, tomatoes, garlic, black olives, anchovies, capers, and dried oregano

The prepped ingredients

The prepped ingredients

2. Heat the oil and garlic and cooke the tomatoes seasoned with oregano:

Cook the tomatoes

Cook the tomatoes

3. Add the savory components: olives, capers, anchovies and season with salt and pepper.

The savory components

The savory components

4. Add the cooked small pasta to the sauce before filling and baking the peppers.

Sauce the cooked pasta before filling the peppers

Sauce the cooked pasta before filling the peppers

5. Bake in a 375ºF oven. Be sure that your peppers are tender; it may take a tad more than the suggested 45 minutes.

Wine Pairing: Chianti Montalbano, Falanghina

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