Stuffed yellow peppers

Name: Stuffed yellow peppers
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 8 TABLESPOONS Olive oil; 50 g Breadcrumbs; 40 g Raisins; 6 Anchovy fillets; 50 g Pecorino or Parmesan cheese; 2-3 stem(s) Parsley and oregano; 6 Tomatoes; 40 g Pine nuts; 2 TABLESPOONS Capers; 75 g black olives without stone; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 yellow peppers; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

8 TABLESPOONS Olive oil
50 g Breadcrumbs
40 g Raisins
6 Anchovy fillets
50 g Pecorino or Parmesan cheese
2-3 stem(s) Parsley and oregano
6 Tomatoes
40 g Pine nuts
2 TABLESPOONS Capers
75 g black olives without stone
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 yellow peppers
7-10 Tbsp Aluminium foil

Directions

1
3
2
Carve tomatoes crosswise, blanch with boiling water, let stand briefly. Quench tomatoes, peel skin. Cut out the stem from the tomatoes, dice the flesh. Drain the raisins. Grate cheese. Finely chop capers, olives and anchovies. Mix 6 tbsp. tomato cubes, cheese, raisins, pine nuts, capers, anchovies, parsley and oregano with the breadcrumbs in the pan, if necessary season with salt and pepper.
3
Wash the peppers and grate them dry. Halve the bell peppers with the stem base. Remove the core and white skin from the pepper halves. Fill the paprika halves with the tomato-semmelbrösel mixture, press the mixture slightly. Put the peppers in an ovenproof dish and spread the rest of the tomato pulp around them. Season the flesh with a little salt and pepper. Sprinkle the peppers with 5 tablespoons of olive oil.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour, cover with aluminium foil if necessary. Italian bread rolls taste good with it