Stuffed peppers

Name: Stuffed peppers
Prep time: 90 min
Cook time: 60 min
Yield: 4
Ingredients: bell peppers; anchovies; capers; olives; aubergine

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

bell peppers 4 yellow peppers
anchovies 50 grams salted
capers 10 grams
olives 20 grams black
aubergine 2 long aubergines

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Information

90 minutes Total time

60 minutes Active time

Serves 4 persons

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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.

Tips

Defend your pepper plant from insects in a natural way: spray on it a nice blend of water and Marsiglia soap, and some copper too.

Trivia

The scientific latin name of peppers is "capiscum annum": they are rich in luteolin, which is a flavonoid that helps to prevent cancer and ageing in general. Luteolin is rich also in fennels and celery.