- Prep time:
15'
- Cooking time:
40'
- Difficulty:
*
- Wine pairing:
Baked stuffed peppers
Prepare the filling by mixing the chopped tuna, the Parmesan, the breadcrumbs and the chopped parsley and basil. Cut the tomatoes into small pieces, rinse the capers and chop the olives: add everything to the tuna mixture, salt and mix well.
Clean the peppers, cut the caps (and keep them) and empty them of the seeds. Put a little salt and oil inside, then fill them with the filling and put them in an oiled baking tray. Sprinkle with breadcrumbs and oil, cover with the caps and put it in the oven. Cook at 180 ℃ for 30 ', remove the caps and cook again for 10'.
Ingredients (4 people): 4 peppers, 300 g tuna in oil, 200 g tomatoes, 30 g breadcrumbs, 20 g parmesan, 20 g black olives, 20 g capers in salt, parsley, basil, salt, extra virgin olive oil.
- Cost:
*
