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.Makes 4 peppers
- 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
