Fonio Stuffed Peppers

August 22, 2019 Updated: August 22, 2019

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

Char peppers directly on a gas flame or under the broiler until charred in places for about 5 minutes. Let cool.

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.

Recipe courtesy of Yolélé Foods

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