Peperoni Ripieni

Stuffed Peppers

(This is for 4 people)

Ingredients

4 medium-size yellow peppers

1.765 oz vinegar

1.765 oz bread (1 sandwich, for example)

3.640 oz beef canned

3 salted anchovies

20 pitted black olives

1 clove garlic

2 eggs

½ tablespoon anise seeds

½ tablespoon ginger

0,705 oz parsley

extra virgin olive oil to taste

bread crumbs to taste

black pepper to taste

salt to taste

Procedure

Bring to boil half pot of water and add to it 1.765 oz of vinegar and half teaspoon of salt. The pot must be large.

Remove the core and seeds from peppers and rinse them.

Pour the peppers in half pot of boiling water for 4 minutes, drain and put them on a cutting board to dry and cool them.

Put a sandwich in a bowl, soak it in water, wring well and crumble it into the bowl.

Add in it one canned beef, 3 anchovies washed well and chopped, chopped 20 black olives, the cove garlic and chopped 0.705 oz parsley.

It also add ½ tablespoon of anise seeds, ½ teaspoon ginger powder, 2 eggs and black pepper and salt to taste.

Mix all ingredients, fill the yellow peppers and put them in an oiled dish.

Pour ½ teaspoon of extra virgin olive oil over each pepper and a little bit of bread crumbs.

Turn on the grill of the oven to 170°C or 338°F and put the pan in the oven for 30 minutes.

If the pepper are tinged too protect them with a sheet of aluminum foil.

Serve them hot or cold according to taste.

Using the same process you can also make stuffed zucchini or eggplant adding at the ingredients the zucchini or the eggplant that we dug.