Photo: Linda Xiao
Serves 4
Ingredients
3 1/2 Tbsp. olive oil, divided
1 medium yellow onion, diced
3 garlic cloves, minced
1/4 tsp. kosher salt
1/2 tsp. ground black pepper
4 large kale leaves, stemmed and chopped
1 (1/4 inch thick) slice salami (2 ounces), cut into 1/2 inch pieces
12 pitted Kalamata olives, cut into 1/2 inch pieces
1 (12-ounce) jar marinated artichokes, drained and cut into 1/2 inch pieces
1/4 cup dry white wine, such as Pinot Grigio
1 cup panko bread crumbs, divided
1 cup (3 ounces) grated Parmesan, divided
4 red bell peppers, halved and seeded
Directions
Active time: 30 minutes
Total time: 1 hour 10 minutes
Preheat oven to 375°. Over medium heat in a large skillet, heat 2 Tbsp. oil. Add onion, garlic, salt, and pepper and cook, stirring, until softened, 5 minutes. Add kale and 1/4 cup water, cover, and cook, stirring a few times, until kale wilts, 5 minutes. Stir in salami, olives, artichokes and wine; remove from heat. Stir in 3/4 cup each panko and Parmesan. In a medium bowl, mix remaining panko, Parmesan, and oil.
Put red peppers in a roasting pan. Fill each pepper with skillet mixture, then top with panko mixture. Add 1/2 cup water to pan, cover with foil, and bake until tender, 30 minutes. Uncover pan and broil peppers until crisp, 2 minutes. Serve.
Ingredients
Directions
Active time: 30 minutes
Total time: 1 hour 10 minutes
Preheat oven to 375°. Over medium heat in a large skillet, heat 2 Tbsp. oil. Add onion, garlic, salt, and pepper and cook, stirring, until softened, 5 minutes. Add kale and 1/4 cup water, cover, and cook, stirring a few times, until kale wilts, 5 minutes. Stir in salami, olives, artichokes and wine; remove from heat. Stir in 3/4 cup each panko and Parmesan. In a medium bowl, mix remaining panko, Parmesan, and oil.
Put red peppers in a roasting pan. Fill each pepper with skillet mixture, then top with panko mixture. Add 1/2 cup water to pan, cover with foil, and bake until tender, 30 minutes. Uncover pan and broil peppers until crisp, 2 minutes. Serve.
From the November 2016 issue of O, The Oprah Magazine
