Ingredients for 4 people:
- round peppers: 12, smooth
and medium sized.
- breadcrumbs: 300 g
- grated pecorino cheese: 100 g
-provola or soft cheese: 200 g
- green olives: 50 g
- capers: 2 tablespoons
- ripe tomatoes: 500 g
- olive oil, salt, garlic, parsley.
- egg: 1
Empty the peppers and set them aside. Put the breadcrumbs, grated cheese, diced provola, pitted and chopped olives, capers, 4 peeled and chopped tomatoes, garlic and parsley finely chopped, 2 tablespoons of oil in a bowl and mix well. Fill the peppers with this stuffing and place them in a frying pan and fry over low heat, turning. Peel the remaining tomatoes and cut them into pieces; when the peppers are cooked on both sides, add the tomatoes, 1 clove of garlic, 2 basil leaves and salt. Continue cooking, turning the peppers so that they take on flavour.
The tomatoes can also be filled with the same stuffing.
