STUFFED PEPPERS PEPERONI RIPIENI

Ingredients:

3 bell peppers 120gr (0.5cup - 4.2oz) white bread 300ml (1.2cup - 10oz) milk 400gr (1.75cup - 14oz) tins tuna fish in oil, well drained 1½ tbs capers 4 anchovy fillets in oil, well drained 1 garlic clove 1tbs grated parmesan 1tbs grated pecorino romano 20 green olives black pepper extra virgin olive oil.

Begin by washing peppers, cutting their caps and removing seeds. Set aside. Now prepare the filling. First, place bread in a bowl with milk. After 10 minutes or so, drain it and squeeze it. In a food processor place tuna, anchovies, capers, garlic, bread, parmesan, pecorino and black pepper. Switch on and give it a pulse action several times until youl'll obtain a fine, smooth mixture. Transfer it in a bowl and add sliced olives. Now put the mixture into peppers, then lay them in a lightly oiled roasting tray and place each cap near each pepper. Place the tray on a middle shelf into the oven at 200°C (400°F, gas mark 6) and cook from 50 minute to 1 hour. Serve warm or even at room temperature.

#stuffed #peppers #italy