Stuffed yellow peppers

Name: Stuffed yellow peppers
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Raisins; 6 Anchovy fillets (glass); 75 g black olives (o. stone); 2 TABLESPOONS Capers (glass); 2-3 stem(s) Parsley and oregano; 6 medium-sized tomatoes; 50 g Pecorino cheese or parmesan (piece); 50 g Breadcrumbs; 6 TABLESPOONS Olive oil; 2 tablespoons (40 g) Pine nuts; 7-10 Tbsp salt and pepper; 4 yellow peppers; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 TABLESPOONS Raisins
6 Anchovy fillets (glass)
75 g black olives (o. stone)
2 TABLESPOONS Capers (glass)
2-3 stem(s) Parsley and oregano
6 medium-sized tomatoes
50 g Pecorino cheese or parmesan (piece)
50 g Breadcrumbs
6 TABLESPOONS Olive oil
2 tablespoons (40 g) Pine nuts
7-10 Tbsp salt and pepper
4 yellow peppers
7-10 Tbsp Aluminium foil

Directions

1
Soak the raisins in warm water. Rinse anchovies and dab dry. Chop anchovies, olives and capers. Wash and chop parsley and oregano. Skin and dice tomatoes. Grate cheese. Drain the raisins.
2
Fry the breadcrumbs in 3 tbsp. hot oil. Add raisins, anchovies, olives, capers, parsley, oregano, 6 tbsp. tomato cubes, cheese and pine nuts. Season to taste.
3
Wash the bell peppers, halve them lengthwise together with the stalk and remove the seeds. Fill the halves with the tomato mixture and place in an ovenproof dish. Spread the rest of the tomato cubes around it, season with salt and pepper.
4
Sprinkle the peppers with 3 tablespoons of olive oil. Cover the casserole dish with aluminium foil. Bake in the pre-heated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for about 1 hour. Let it cool down.
5
Drink tip: red wine, e.g. Sangiovese.