This is a typical Italian recipe.
The flavors of Sicily are present in the anchovies and capers.
- 4 bell peppers
- ½ lb breadcrumbs
- 4 tomatoes
- 4 salted anchovies
- 2 tablespoons capers
- 1 ¾ oz caciocavallo cheese
- extra virgin olive oil to taste
- basil to taste
- salt and pepper to taste
With the tip of a knife, core and eliminate the seeds of the peppers.
Then, cut them in half, taking care not to break them.
Separately, lightly pan-toast the breadcrumbs.
Season with salt, pepper and abundant basil.
Add the grated Caciocavallo, the capers, tomatoes and anchovies in small pieces.
Mix everything together, dash with some oil, and then use the mixture to stuff the peppers.
Put them into a greased oven pan, drizzle with a little more oil, cover with a sheet of aluminum, and put in a hot oven (400° F).
Remove the sheet of aluminum after 15 minutes and continue cooking for another 10, adding (if necessary) some more oil.
Serve warm or cold.
Source: Academia Barilla