Stuffed peppers: the Neapolitan recipe that never fails
published on 14 September, 2018 at 10:22
Ingredients:
Peppers (the amount depends on how many will be your guests)
3/4 eggplant
Bread crumbs
2 tomatoes
Capers (to taste)
Anchovies in oil (to taste)
Pitted olives (to taste)
Parsley
Olive oil
Directions:
Cut and clean the peppers, then also cut the eggplant. In a high pan start to cook the peppers with oil, then remove them and fry the eggplant. In the same pan, fry the garlic with olives, capers and anchovies. Then add breadcrumbs, tomatoes and parsley. Cook and add the eggplant. Finally stuff the peppers and bake at 170°C (340°F) for 30-35 minutes.
Video: https://www.youtube.com/watch?v=ucO0PPT4T3Y&t=1294s
Peppers (the amount depends on how many will be your guests)
3/4 eggplant
Bread crumbs
2 tomatoes
Capers (to taste)
Anchovies in oil (to taste)
Pitted olives (to taste)
Parsley
Olive oil
Directions:
Cut and clean the peppers, then also cut the eggplant. In a high pan start to cook the peppers with oil, then remove them and fry the eggplant. In the same pan, fry the garlic with olives, capers and anchovies. Then add breadcrumbs, tomatoes and parsley. Cook and add the eggplant. Finally stuff the peppers and bake at 170°C (340°F) for 30-35 minutes.
Video: https://www.youtube.com/watch?v=ucO0PPT4T3Y&t=1294s
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