Back when he was still on this astral plane, my uncle Jerry used to make amazing stuffed peppers. I know this about them: They are stuffed with bread crumbs, anchovies, garlic, parmesan cheese, and a LOT of olive oil. They are baked in pretty hot oven until really soft and silky smooth.
I messaged Jerry’s son Josh this afternoon with a hankering for stuffed peppers. He didn’t really give me much more information than I already had on how to make them. But he did promise to make them for Easter, if he could make it for Easter.
So I winged it. I had 4 medium red peppers and made enough stuffing for about 6. In the stuffing I used 1 cup of olive oil, 1 jar of anchovies, 2 cloves of garlic, 3 cups of plain bread crumbs and 3/4 cup of grated pecorino cheese.
Back to that first ingredient. 1 cup, yes one cup, of olive oil. Guess what? That’s not enough. My peppers tasted okay but they were not juicy enough, not silky smooth, believe it or not, they needed more olive oil.
So there you have it. I’ll try them again and if I ever get it right, you’ll be the first to know.
Also there was steak.