Stuffed peppers

Ingredients for 4 servings:

• 4 bell peppers (red or yellow)
• 4 rolls, cut very small
• 4 tbsp olive oil
• 3 tomatoes, flesh finely diced
• 1 bunch parsley, finely chopped
• 12 anchovy fillet(s), finely chopped
• 2 tbsp capers, finely chopped
• 2 garlic cloves, squeezed
• 4 tbsp Parmesan or Pecorino, grated
• salt and pepper
• n. B. Paprika seasoning paste, hot

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

an easy-to-prepare, savory treat!

Preheat oven to 175°C. In a bowl, combine the bread cubes with the olive oil, chopped tomatoes, anchovy fillets, capers, half of the cheese, parsley, and garlic. Season with salt and pepper (anchovies are very salty, so taste and see how much more salt you need). If desired, add a little hot paprika paste (available from an Italian or Turkish delicatessen). The consistency should be a bit looser than dumpling mixture; add more liquid or bread crumbs as needed to correct a mixture that’s too dry or too moist. Halve the washed peppers, remove the stems, seeds, and white membranes. Divide the bread mixture between the pepper halves, spread the remaining cheese over the peppers, and bake in a baking dish for 20-30 minutes. Delicious with salad as a small main course, as an appetizer, or as a side dish to stir-fries. Instead of fresh white bread, you can also use dried dumpling bread. One roll then corresponds to about 40-50g of bread cubes, but you’ll need to add more liquid to the mixture. Whether you use more olive oil, more tomato pieces, or a little soup (best done a spoonful at a time so it doesn’t become too runny) is up to your own taste.