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Peperoni ripieni (stuffed peppers)
Serves 4 Starters and mains
Ingredients
- 4 yellow peppers
- 2 eggs
- 1tbsp parmesan or Pecorino Romano, freshly grated
- 2 x 250g mozzarella balls, diced
- 1tbsp capers
- leaves from 3 sprigs of flat-leaf parsley, chopped
- 8 cherry tomatoes, halved
- 2tbsp breadcrumbs
- olive oil
- sea salt
Method
Preheat the oven to 180C/350F/ Gas 4. Grease the bottom of a 30cm x 20cm ceramic baking dish with about 1⁄2 tablespoon of olive oil.
Cut around the stalks of the peppers and pull them out, then cut the peppers in half lengthways and remove the seeds. Place the pepper halves in the baking dish in a single layer.
In a bowl, use a fork to mix together the eggs and add half the parmesan (or Pecorino). Mix in the mozzarella, capers, parsley, sea salt and a drizzle of olive oil.
Spoon the mixture into the pepper halves. Divide the tomato halves between the stuffed peppers, cut side up. Dust with the rest of the parmesan and breadcrumbs then drizzle on some more olive oil.
Place the dish in the oven for 30-40 minutes. Use a fork or a cocktail stick to check if the peppers are cooked. Leave to cool before serving.
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