Stuffed Bell Peppers

Ingredients (makes 4 servings):

  • 4 Bell Peppers
  • 1 Eggplant
  • 1 clove of Garlic
  • 1 tbs small capers in vinegar
  • Fresh Italian parsley, as needed
  • Anchovy Paste as needed
  • 2 - 3 Baby Tomatoes
  • 2 tbs Bread Crumbs plain
  • Extra Virgin olive oil as needed
  • Salt and Pepper to taste

Preparation

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 chopped 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 420° F for 20 minutes, serve hot.

   
   
 

 
 


 
 
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