Stuffed Sweet Peppers Neapolitan Style (Naples)

Appetizers

Ingredients

Yellow sweet peppers - 6 large

Olive oil

Garlic, fienly chopped - 1 clove

Ripe tomatoes, peeled, seeded and chopped - 3 large

Capers - 1 1/2 - 2 1/2 tbsps 

Black olives, pitted and chopped - 6-8 large

Anchovy fillets - 3-4 large

Finely chopped oregano - 1 tsp

Pepper and salt

Maccheroncini Noodles - 1/2 pound

Wipe the peppers with a damp cloth and slice off the tops to use later as "lids". Discard cores and seeds.

Heat 5 tbsps olive oil and saute the garlic until golden. Add the tomatoes and cook over a brisk heat for 10 minutes. Take the pan from the heat and stir in the capers, olives, anchovies, oregano and a good sprinkling of freshly ground pepper.

Bring plenty of salted water to a boil and cook the noodles until just tender. Drain and mix with the tomato sauce.

Fill the peppers with the noodle mixture, cover with their tops and arrange them upright in a  shallow casserole. Sprinkle with about 1/2 cup olive oil and bake in a moderate (375F) for about 45 minutes, or until the peppers are soft but still retain their shape.

Serves 6