Peppers from the oven

Ingredients for 4 servings:

• 3 bell peppers
• 1 pack of mozzarella
• ½ can tomatoes, chopped
• 20 g capers
• 50 g Parmesan, freshly grated
• 3 tbsp breadcrumbs
• n. B. Salt
• n. B. Pfeffer
• e.g. oregano, shredded
• 6 tbsp extra virgin olive oil, cold squeezed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Pepperoni al forno, a dish from Tuscany

Halve 3 bell peppers lengthwise, remove the stems and seeds, and wash thoroughly. Briefly soak 20g of capers in cold water, then drain. Place 1/2 can of chopped tomatoes in a bowl. Cut the mozzarella into small cubes and add to the tomatoes along with the capers, 50g freshly grated Parmesan, 3 tablespoons of breadcrumbs, and 3 tablespoons of olive oil. Season with salt, pepper, and plenty of oregano. Fill the 6 bell pepper halves with the mixture. Grease a ceramic or glass dish with 3 tablespoons of olive oil and arrange the bell peppers in it. Bake in the oven at 180°C for about 1/2 hour, until the surface has browned. Delicious warm with main courses or at room temperature as an antipasti.