Stuffed peppers
Stuffed peppers are a specialty of Italy and are usually prepared in summer. They are great if served both hot and cold. Basically, you can stuff peppers with any food you like: with meat, rice, pasta, bread, other vegetables, even fish! This recipe is tasty and simple, and what's more is great for vegetarians and vegans (provided you don't use the anchovies). Here you have the recipe!
Ingredients
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bell peppers 4 yellow peppers
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anchovies 50 grams salted
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capers 10 grams
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olives 20 grams black
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aubergine 2 long aubergines
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Chili peppers from Salento
Preparation
Roast your peppers so as to peel them off easily, throw away the seeds and stuff with a mixture made up of anchovies, capers, black olives and diced eggplans previously sautée in a saucepan. Once stuffed, cook them on a medium heat for 10 minutes. In the end, sprinkle them with breadcrumbs.
Step by step
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Roast your peppers in the oven for 30 minutes at 200 degrees
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Cut one eggplant into small dices
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Mix the eggplant dices with anchovies, capers, oil and salt
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Roast and peel off the peppers. Throw away the seeds.
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Sear your stuffing in a nonstick pan
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Stuff your peppers
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Brown your peppers in a casserole for some minutes
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Complete your dish with a generous sprinkle of bread crumbs
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