Stuffed peppers (peperoni ripieni)
- Preparation and cooking time
- Total time
- A little effort
- Serves 6 sharing
Ingredients
- ½ onion, diced
- 1 clove garlic, crushed
- olive oil
- 4 romano peppers
- 1 small aubergine, peeled and diced
- 4 plum tomatoes, diced
- 1 tbsp capers
- a handful pitted black olives
- (or veggie alternative) 2 tbsp of grated pecorino
- 25g dried breadcrumbs
- 100ml tomato passata
Method
- STEP 1
Heat the oven to 190C/fan 170/gas 5. In a frying pan over medium heat, fry the onion and garlic in 5 tbsp olive oil for 5 minutes.
- STEP 2
Dice one of the peppers and add it to the pan with the aubergine, stirring every 2 minutes until the vegetables have softened (about 10 minutes). Add the tomato, capers, olives and a little pecorino, then season to taste with salt and pepper. Cook for a further 3 minutes, then sprinkle a handful of breadcrumbs into the pan and stir well.
- STEP 3
Cut the remaining 3 peppers in half, remove the seeds and stuff them with the filling. Put some tomato passata in the base of a rectangular baking dish and put the stuffed peppers on top in one layer. Spoon on the rest of the passata, sprinkle with the remaining breadcrumbs, and drizzle with olive oil.
- STEP 4
Cook the peppers, uncovered, in the oven for 45 minutes. Check after 20 minutes and add more passata, or a little hot water, to the base of the pan if the liquid has dried up. Serve hot, warm or at room temperature.