Stuffed peppers Tuscany style

Ingredients for 2 servings:

• 2 large bell peppers, red
• 1 can of tomatoes, peeled
• 150 g meat / leftovers of hare/rabbit, chicken, salmon), fully cooked, cut into small pieces or
• 1 can tuna in its own juice, shredded
• lots of herbs, fresh
• 3 tbsp Parmesan, grated
• salt and pepper
• 1 tbsp black olives, finely chopped
• 1 tbsp green olives, finely chopped
• 1 garlic clove(s), pressed
• 2 tbsp leek, finely chopped
• 1 tbsp olive oil

Instructions

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

own invention for the purpose of recycling leftovers

Cut off the top of the peppers, hollow out the inside, remove the seeds, and wash them. Slice off the outside of the base. Season the inside of the peppers with salt and pepper. Finely dice the cut-off base and any remaining stems. Chop the canned tomatoes into small pieces in a bowl. Add the diced peppers, dice the meat/fish, and add them to the bowl. Wash all the herbs, pat dry, chop, and add to the bowl. Season with salt and pepper. Add the grated Parmesan cheese, the diced olives, the crushed garlic, the finely chopped leek, and 1 tablespoon of olive oil. Mix everything well. Then fill the hollowed-out peppers. Grease a small baking dish with olive oil. Spread any leftover stuffing mixture into the dish. Place the stuffed peppers on top. Place the whole thing in the oven and cook at 190°C for about 20-30 minutes. Serve with wide pasta tossed in butter with plenty of thyme leaves.