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Ingredients


  • Pepper 4
    Eggplant 1
    Garlic 1 clove
    Small capers in vinegar 1 spoon
    Fresh parsley as needed
    Anchovy paste as needed
    Fleshy tomatoes 2-3
    Bread crumbs 2 spoons
    Extra Virgin olive oil as needed
    Salt as needed
    Pepper as needed

Method


  • Prepare the peppers resting them close to the flame so as to scorch the skin from all sides. Then with the aid of a cloth remove the skin and, finally, remove the stalk and seeds.
    Now prepare a mixture with chopped capers, parsley, garlic and baby tomatoes.
    In a frying pan add two tablespoons of Extra Virgin olive oil and fry 1 tablespoon of breadcrumbs. After two minutes add a little anchovy paste and the chopped mixture prepared earlier. Add salt and pepper to taste, simmer slowly for a few minutes.
    Finally, add the eggplant, stir and remove from heat.
    With a spoon, fill the peppers, to the brim but not over. Arrange in a baking dish, drizzle with Extra Virgin olive oil and sprinkle with the remaining bread crumbs. Bake at 220° C for 20 minutes, serve hot.