Fonio Stuffed Peppers
Our Italian-style stuffed peppers take inspiration from a traditional dish (known as puparuole ‘mbuttunate in Neapolitan dialect) found on the Amalfi Coast. They work as a main dish or an impressive side for dinner parties and make for killer leftovers. Kick them up a notch by adding fresh mozzarella, oil packed tuna, or shredded chicken.- 4 bell peppers, cored, and tops reserved
- 2 tablespoons olive oil, plus some more
- 2 eggplants, chopped into 1/4–1/2 inch cubes, skin on
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 anchovy fillets, chopped
- 2 cups cooked Yolélé fonio
- 2 tablespoons capers
- 1 handful black or green olives, roughly chopped
- 1 large bunch of your favorite fresh herbs, roughly chopped (basil, parsley, fennel fronds, oregano)
- Chili flake, to taste
Preheat the oven to 400 degrees F.
In a large pan, sauté the eggplant in oil on medium-high it begins to brown, stirring occasionally.
Remove from heat and set the eggplant on a paper towel, allowing the juices to drain.
Wipe the large pan with a paper towel and heat a little more oil. Sauté garlic, tomato paste, and anchovies. Fold in fonio, capers, and olives, adding more oil if the mixture looks dry.
Off heat, transfer to a large bowl and mix in eggplant. Finally, fold in herbs and chili flake, reserving some for garnish.
Stuff the peppers with filling and set upright in a baking dish. Cover with foil and bake for 15–20 minutes.
Uncover, turn oven to broil, and cook 3–5 more minutes for a crunchy sear on top. Top with reserved garnishes and enjoy.
