Name: Neapolitan Stuffed Peppers
Yield: 1
Cuisine: Italian
Ingredients: Red Peppers: 1; Yellow Pepper: 1; Bread: 250 g; Black Olives: 80 g; Parmesan cheese: 40 g grated; Breadcrumbs: 40 g; Salted Capers: 20 g; Eggs: 1; Garlic: 1 clove; Parsley: to taste; Basil: to taste; Extra Virgin Olive Oil: to taste; Black Pepper: to taste

Likaroloana:

cuisine:

Setaliana

70
o sebeletsa 1
mahareng

metsoako

1 Pelepele e khubelu
1 Pepere e Tshehla
250 g, bohobe
80 g, Li olivi tse nts'o
40 g, grated Parmesan chisi
40 g, Breadcrumbs
20 g, Likerata Tse Ngotsoe
1 mahe
1 lehloa Konofole
ho tatso parsley
ho tatso Basil
ho tatso E eketsehileng Virgin Olive Oil
ho tatso Black Pepper

directions

Pelepele e kentsoeng ka tlung ke thupelo ea bobeli e ruileng le ea bohlokoa e tlotlisang litatso tsa Mediterranean. Tsena ke pepere e halikiloeng e tlatsitsoeng ka ho tlatsoa ka seatla se bulehileng eo hangata e kenyelletsang bohobe, mahe le metsoako tantalizing kang mehloaare, capers le maemong a mang esita le anchovies le li-eggplant halikiloeng (ka version ho fetisisa tse hohelang!). Ka risepe rona, sekoahelo bohlale ba breadcrumbs tsoakane le Parmesan tla fana ka sitoang ho ithiba crunchy Browning. Ka lekarecheng pelepele ke tlameha ho e ka boroa cuisine Setaliana le ho na le mekete e fapaneng tse se nang palo: ho tloha pelepele raese le tletseng batho ba jeng nama, ricotta-ka lekarecheng pelepele, eggplant le linate phaene, ha ho lebala le ho feta khale nama-and-boroso tletseng pelepele. .. ho se khone ho khetha tse ntlehali!

mehato

1 etsahalale	To make the stuffed Neapolitan peppers, start by roasting the peppers on the flame of the stove with a special flame spreader for at least 10 minutes each, turning them from time to time. If you do not have the flame spreader, you can roast the peppers on a very hot pan.
2 etsahalale	Put the peppers in a baking dish, cover them with plastic wrap and leave them like this, before depriving them of the skin, for at least 15 metsotso.
3 etsahalale	Khabareng, take care of the filling: cut the bread into slices, cut it into cubes and pitted the Gaeta olives with the appropriate tool or a knife. Place the bread, basil leaves and parsley, olives and carefully desalted capers in the mixer bowl. Add the peeled garlic and finally add the egg. Whisk everything until the mixture is homogeneous and compact. Add some ground pepper to taste. It will not be necessary to add more salt to the dough as the capers, olives and bread are already quite savory.
4 etsahalale	Ho sa le joalo, get your peppers and remove the outer skin that will come off easily. Cut the top cap and remove the inner seeds.
5 etsahalale	Now oil a baking dish, place the peppers and fill them with the filling you prepared earlier.
6 etsahalale	Ka sekotlolong, mix the grated Parmesan cheese with the breadcrumbs and spread the mixture over the peppers, season with a drizzle of olive oil and season to taste with ground black pepper.
7 etsahalale 35	Cook the peppers in a preheated static oven at 180 ° bakeng sa 35 metsotso. ha e phehiloe, they will be well browned on the surface. Let it cool and then serve the Neapolitan stuffed peppers!