Those vegetarian italian stuffed peppers are a delicious summer dish. The recipe is a traditional staple of the sicilian cuisine appreciated throughout Italy.
Put the bread to soak in warm water for about 10 minutes. Squeeze it well with your hands to get ride of the liquid then crumble it inside a large bowl.
Cut tomatoes into cubes and finely chop garlic along with the herbs and half the capers.
In a small frying pan, fry the garlic and the herbs for a few seconds. Add chopped tomatoes, mix and immediately turn off the fame, let the mixture cool down.
Add all the ingredients into the bowl with bread, add the pecorino and the remaining capers. Season with salt and pepper; then mix for a couple of minutes to combine very well the ingredients.
Trim about 1 cm from tops of peppers. Remove the seeds then place them in a baking pan. Brush the peppers with a little olive oil.
Fill the peppers using a spoon, pressing to compact the filling very well into the pepper .
Sprinkle with the breadcrumbs on top and drizzle with olive oil, cover with the tops of each pepper and bake in a preheated oven at 180° /360F for 30 minutes.
After the time passed, remove the tops and continue baking for another 10 minutes.
Nutrition Information
Serving: 1grams
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