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Photo: Alan Richardson
Stuff your peppers with a hearty dose of pasta.

From James Beard Award-nominated cookbook author Michele Scicolone, who brought us New York Times bestseller The Soprano Family Cookbook, comes The Italian Vegetable Cookbook. No gabagool here, folks. But none needed, either. Italian vegetable preparations are superb on their own, particularly when they’re made even more Italian by being stuffed with pasta.

Capers, olives and anchovies are the Three Musketeers of southern Italian cooking. Here they are mixed with tomatoes and pasta to stuff sweet bell peppers before roasting. If the peppers are very large or if I am making these as part of an antipasto and want smaller portions, I cut the peppers in half lengthwise, scoop out the seeds, and stuff each half for smaller individual servings.

Reprinted with permission from The Italian Vegetable Cookbook