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!
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.