Recipes: Stuffed peppers

Stuffed Peppers

Makes 8 side-dish servings or 4 main-course servings.

Note: To make fresh bread crumbs, cut away the crusts from a loaf of ciabatta or other rustic Italian bread. Tear the remaining loaf into large pieces, place the pieces in a food processor and pulse until coarse crumbs form. You will need to do this in batches. A 1-pound loaf will yield about 6 cups of fresh bread crumbs.

• 1/2 c. extra-virgin olive oil, divided

• 4 c. lightly packed fresh bread crumbs (see Note)

• 2 medium cloves garlic, minced

• 3 tbsp. minced flat-leaf parsley

• 2 tbsp. capers, rinsed, drained and coarsely chopped

• 3/4 c. freshly grated Parmigiano-Reggiano cheese

• 3/4 c. freshly grated pecorino Romano cheese

• 1 tsp. kosher salt or sea salt

• Freshly ground black pepper

• 1 1/2 c. diced canned tomatoes (not drained)

Directions

Preheat the oven to 375 degrees. Use 2 tablespoons of the oil to grease the bottom of a baking dish large enough to hold 8 bell pepper halves.

Heat 1/4 cup of the olive oil in a large skillet over medium heat. Add the bread crumbs, garlic and minced parsley and cook, stirring frequently, for 8 minutes or until the bread is pale golden and starting to crisp. Transfer the bread crumbs to a large bowl. Add the giardiniera, capers, cheeses, salt, and pepper to taste, mixing gently but thoroughly. Set aside.

Cut the bell peppers in half lengthwise, including the stems. With a paring knife, remove and discard the seeds and white ribs. Spoon the filling into the hollowed-out pepper halves. Reserve any leftover stuffing for sprinkling over the peppers before baking.

Bake the peppers for about 45 minutes to 1 hour or until the tops are nicely browned and the peppers themselves are just tender. Turn off the oven and let the peppers rest inside it for 15 to 30 minutes, until they are completely tender. Serve warm or at room temperature.

Variation: This filling pairs well with most summer vegetables, including zucchini and other summer squashes, tomatoes and eggplant. Fill and bake a combination of vegetables for a summer stuffed-vegetable platter.

Nutrition information per serving of 8:

Calories348Fat21 gSodium900 mg

Carbohydrates30 gSaturated fat6 gCalcium321 mg

Diabetic exchanges per serving: 2 bread/starch, 1 high-fat meat, 2½ fat.

Overnight-Marinated Swordfish Stew

4 servings

Note: Marinating for 24 to 48 hours intensifies the flavors of this colorful stew; slow simmering on the stovetop ensures that the fish stays succulent. Adapted from "The Glorious Soups and Stews of Italy," by Domenica Marchetti. She prefers a single piece of swordfish to keep it as moist as possible during its slow cooking.

For the stew

• Kosher or sea salt

• Freshly ground black pepper

• 1 large yellow onion, halved and thinly sliced

• 1 pint (12 oz.) cherry tomatoes, cut in half

• 5 medium cloves garlic, lightly crushed

• 5 fresh bay leaves

•1 tbsp. minced oregano

• 1/2 to 3/4 c. extra-virgin olive oil

For the bruschetta

• 1/4 c. extra-virgin olive oil

• 4 ( 3/4 -in.) slices Italian rustic bread

• Kosher or sea salt

Directions

For the stew: Place the swordfish in a Dutch oven or other heavy-bottomed pot with a lid; it should fit comfortably but snugly. Season the fish generously on all sides with salt and pepper to taste. Cover the fish with the onion, tomatoes, garlic, olives, bay leaves and oregano. Drizzle the olive oil over everything; cover and refrigerate for 24 to 48 hours.

To cook the fish, remove the pot from the refrigerator and let it stand at room temperature for 45 minutes to 1 hour. Place the pot on the stovetop over low heat and cook, covered, without stirring, for about 1 hour or slightly longer, until the fish is just cooked through. Check by inserting a knife into the fish and looking at the interior flesh.

For the bruschetta: Position the top oven rack 4 to 5 inches from the broiler element. Preheat the broiler. Have ready a rimmed baking sheet.

In a small bowl, combine the oil and garlic and let it sit for 10 minutes. Arrange the bread slices on the baking sheet and brush the garlic oil on one side of each slice. Sprinkle with salt to taste. Broil the bread slices, oiled side up, for 1 to 2 minutes or until the slices are slightly charred around the edges and golden in the middle.

To serve, place a slice of bruschetta in the bottom of individual shallow rimmed soup bowls. Use a large serving spoon to scoop chunks of fish into each bowl. Spoon the stew over each serving.

Nutrition information per serving:

Calories750Fat55 gSodium600 mg

Protein39 gCholesterol107 mgDietary fiber4 g

Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 4½ lean meat, 8 fat.

Insalata di Riso (Rice Salad)

Serves 6 to 8.

Note: Short-grain arborio, the rice used to create creamy risotto, gets a completely different treatment here. Cooking the rice in abundant salted water and tossing it with olive oil keeps the grains from sticking together and turns them into a great base for a summer salad. If the salad is made in advance and refrigerated, give it about 30 minutes at room temperature before it is served. Adapted from "The Glorious Soups and Stews of Italy."

• 1/4 c. extra-virgin olive oil

• 1 (5 1/2 oz.) can best-quality tuna in olive oil, drained

• 3 hard-cooked eggs, thinly sliced

• 8 oz. fresh mozzarella cheese, cut into dice

• 3/4 c. pitted purple or green olives, or a mix, coarsely chopped

• 1/2 c. jarred marinated artichokes, drained and coarsely chopped

• 1/4 c. pickled pearl (cocktail) onions, drained

• 1/4 c. sliced cornichons (cut crosswise)

• 2 tbsp. minced flat-leaf parsley

• 1 tbsp. capers, rinsed, drained and coarsely chopped

• 3 tbsp. freshly squeezed lemon juice

• 1 tsp. kosher or sea salt, or to taste

• Freshly ground black pepper

Directions

Bring a large saucepan of lightly salted water to a boil over medium-high heat. Add the rice and let the water return to a boil. Reduce the heat to medium-low, cover and cook for about 15 minutes or until the rice is al dente (tender but still a little firm in the center and not at all mushy). Drain the rice in a colander and rinse it under cold water. Drain thoroughly and transfer the rice to a large bowl.

Add the mayonnaise and lemon juice and season with salt and pepper to taste. Cover with plastic wrap and let it sit at room temperature for 30 to 60 minutes to let the flavors mingle. Serve within the hour or refrigerate.

Nutrition information per serving:

Calories395Fat22 gSodium1,170 mg

Carbohydrates35 gSaturated fat6 gCalcium144 mg

Protein17 gCholesterol105 mgDietary fiber2 g

Zucchini Alla Scapece

Serves 6 as a side dish.

Note: This dish is even better made a day in advance, as it gives the zucchini plenty of time to absorb the flavors of the garlic, mint and vinegar. Cover the platter tightly with plastic wrap and refrigerate. Let it sit at room temperature for 30 to 45 minutes before serving. If you find the taste of raw garlic too strong, you can blanch the whole cloves in boiling water for 90 seconds before slicing them for this dish.

• 1 c. olive oil or a mix of olive and vegetable oil, for frying

• 6 (2 1/2 lb.) small to medium zucchini (ends trimmed off), cut crosswise on the diagonal into 1/4 -in. slices

• 2 tbsp. finely shredded mint leaves, plus 1 mint sprig, for garnish

• Kosher or sea salt

• 2 tbsp. red wine vinegar

• 1 tbsp. aged balsamic vinegar

Directions

Heat the oil in a large, deep skillet to about 375 degrees. Test it by putting a small piece of zucchini into the oil; it should sizzle immediately. Carefully put some of the zucchini slices into the hot oil, filling but not crowding the skillet. Fry for about 3 to 5 minutes, until golden brown on the bottom. Use a fork or tongs to gently turn the slices; adjust the temperature as necessary.

Fry for 3 to 5 minutes on the second side, until tender and golden-brown in spots. Use a wire mesh strainer or large slotted spoon to transfer the zucchini slices to the lined platter to drain.

When the slices are cool enough to handle, arrange them on a large, deep oval serving platter in a single layer. Scatter a few slivers of garlic and a little of the shredded mint over the zucchini. Sprinkle with a little salt.

Combine the vinegars in a small bowl. Sprinkle 1 to 2 teaspoons of the vinegar mixture over the zucchini. Continue to fry the zucchini slices and layer them in the platter, topping each layer with the garlic, mint, salt and vinegar. You should end up with 3 or 4 layers.

Cover the platter loosely with plastic wrap and let sit at room temperature for 1 hour. Garnish the platter with a sprig of mint just before serving.

Calories64Fat4 gSodium5 mgSaturated fat1 g

Carbohydrates7 gCalcium24 mg

Protein1 gCholesterol0 mgDietary fiber2 g