Peppers stuffed with tomatoes
Peperoni ripieni di pomodori
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For 4 people: 4 small yellow peppers 1 red bell pepper, ripe plum tomatoes, 4 6 tablespoons bread crumbs, 1 handful basil leaves, 3 tablespoons extra virgin olive oil, 1 tablespoon of capers, 10 pitted black olives and chopped, 1 clove of garlic, salt
Wash the peppers.
Cut into strips the red pepper.
Strip the tomatoes after being immersed in boiling water, cut into cubes and let them flavor in a tablespoon of olive oil with the garlic and a little salt.
Add the red bell pepper into strips and cook for 15 minutes over low heat.
Add olives, torn basil, capers and breadcrumbs.
Mix carefully and turn off. The mixture should not be too dry.
Yellow Peppers cut in half, remove the seeds and fill them with the mixture previously prepared.
Drizzle them with a little olive oil and bake at 180 degrees for 40 minutes.
Serve warm or cold.
(Thanks to Marina Berati per la segnalazione)
Ricetta tratta da Cucina e Salute
