Chef Carl Congelo stopped by Pittsburgh Today Live to cook up some delicious food that you can make in your own home!

Stuffed Large Yellow Sweet Peppers

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Serves 4

  • 4 yellow sweet peppers
  • 1 bunch fresh Italian parsley minced
  • 4 T grated Parmesan cheese
  • 2 fresh Italian dinner rolls
  • 4 canned anchovy fillets drained
  • 2 T capers
  • 2 cloves garlic
  • 1/2 c olive oil
  • Salt and pepper to taste

Clean rinse and pat dry peppers. Cut about  1  inch from base and save cap with stem.Remove internal white membranes and seeds.


Grate off the rolls crust and use only the insides. Shred the bread into small flakes, put in bowl and drizzle with 3 T olive oil.

Mince anchovies and mince garlic.

Add the minced parsley, anchovies, garlic, 2 T grated cheese and capers to breadcrumbs. Mix well. Season with salt and pepper ( remember anchovies are salty) Add slowly 5 T olive oil in thin stream Mix well.

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Preheat oven 350 deg.  Brush large baking dish with 1 T olive oil. Spoon stuffing into the peppers and top each pepper with 1/2 t cheese. Put the tops on and brush the outside of peppers and top with olive oil. Place peppers next to each other in dish and in preheated oven cook for 20 minutes. Serve hot.

Bucatini with Spicy Bacon Sauce

Serves 4

  • 5 oz. smoked bacon
  • 2 medium fresh ripe tomatoes
  • 2/3 c grated romano
  • 1 pound bucatini pasta(thick pasta)
  • 1 minced onion
  • 2 T olive oil
  • 1 t dried chili pepper flakes
  • salt and pepper to taste

Cube bacon in large pan fry with 2 T olive oil until golden add onion and saute until glossy. Seed and chop tomatoes add to bacon and onions in pan with salt and chili peppers. Saute. Boil pasta until al dente.

Drain pasta and add to pan of mixture coat well with sauce. Add half of cheese and salt and pepper to taste  mix lightly, and place in warm bowl. Serve with the remaining cheese on top.

Tomato and garlic braised steak cutlet Pizza makers style “Pizzailoa”

  • 4  //  7 oz. steak cutlets (pound to flatten slightly)
  • 2 cups chopped canned tomatoes
  • 1 T dried oregano
  • 4 cloves sliced thin garlic
  • 1/2 c red wine
  • 2 T tomato paste
  • 3 T olive oil
  • salt and pepper to taste
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Place 2 T olive oil in pan and add cutlets and brown evenly on both sides. Season with s and p, remove from pan and set aside. Pour excess fat from pan, leave surface glossy. Add 1 T olive oil and heat, saute garlic with half of oregano and stir in crushed tomatoes and paste. Add red wine and bring to high simmer, stir and let thicken slightly and season with s and p. Place cutlets in sauce and cover with lid and simmer for about 15 minutes, turn once. Remove cutlets from pan and prepare them on heated platter. Top meat with sauce and sprinkle with remaining oregano. Serve.