Stuffed peppers


5 large bell peppers – red and yellow
1 lb eggplant, cut into 1/2″ dice
1/2 cup olive oil
1/2 cup black sicilian olives, pitted and cut into pieces
1 garlic clove, finely chopped
3 tbsp capers, rinsed and finely chopped
2 tbsp finely chopped parsley
1 tbsp finely chopped fresh basil
freshly ground black pepper to taste
2 tbsp fine dry bread crumbs

How to prepare

Oil a oven proof glass 7 x 13″ baking dish with 1 tbsp olive oil. Roast the peppers in a 400

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