Italian stuffed bell pepper

(6 persons)

Go to all recipes for: Vegetables, baking oven dish, Italian 

Ingredients:

3 large or 6 small bell peppers

200 gr old white bread

6 tablespoons oil

1 garlic clove

50 gr raisins

1 tablespoon parsley

1 tablespoon fresh basil

(or 1 teaspoon dried)

100 gr black olives

6 anchovy fillets

2 tablespoons capers

extra:

oven

Preparation:

© Janneke's Recipe pages - recipe vegetable, baking oven dishes, Italy

Shorten the stems of the peppers, so they don't stick out, and half in the length. Remove seeds and ribs. Crumble the crustless bread roughly.

Heat the oil and fry the chopped garlic and breadcrumbs. Remove the pan from the heat. Cook the raisins a moment with little water. Drain and let the raisins rest for 5 minutes. Mix the raisins with the breadcrumbs and garlic, chopped parsley, chopped basil, chopped olives, bits anchovies and capers.

Fill the bell pepper halves and arrange in an oven dish with little water. Bake the peppers for 30-45 minutes in the oven (175°C/350°F, hot air 150°C/300°F) till the vegetables are cooked and the stuffing is slightly coloured.