If you like stuffed peppers, be sure to try this twist on the dish from Donato’s in your home today!

Peppers and Stuffing

Ahi Tuna Sauteed 6 oz
Cured Olives ½ oz
Roasted Red Peppers ½ oz
Crumbled Bread 4 oz
Olive Oil 2 oz
Granulated Garlic 1 tsp
Oregano 1 tsp
Water as/need to moisten
Salt and Pepper to taste
Parmigiano Reggiano Cheese 2 oz
Banana Peppers 6 EA

Pasta At Service

Olive oil to sauté 4 oz
Garlic Minced 2 tb
Anchovy Minced 2 tb
Red Pepper Flakes Pinch
Your Favorite Pasta Cooked 12 oz
Flat Parsley Chopped Rough 2 oz
Chicken Broth to moisten 1 cup
Parmigiano to toss finish 2 oz
Bread Works Rustic Italian Bread 1 loaf


Hand Pull Tuna.

Rinse the Cured Oilves.

Dice the Peppers and Olives.

Combine all other ingredients and mix well.

Season to taste with salt and pepper.

Stuff each pepper with 1 ½ oz of stuffing and saute to brown.

Cook pasta and toss with oil, garlic, anchovy, flakes, broth and toss with cheese at the end.

Serve with Breadworks Bread.

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