Stuffed Mini Peppers Recipe cosmopolita

1. 1

   Pre-heat over to 180C/350F.

2. 2

   Wash the red peppers, carefully cut the tops off and remove the seeds and ribs.

3. 3

   Heat 1/4 cup olive oil in a skillet and saute onion and garlic until pale-goldenwith, about 5 munutes.

4. 4

   Stir in the, tomatoes.

5. 5

   Cook over an extremely low flame for a few minutes, until they are soft but not disintegrating.

6. 6

   Then stir in the minced anchovies.

7. 7

   Remove skillet from heat and stir in the bread crumbs, capers, Provolone cheese (cut into small)cube, pine nuts, oregano and ground black pepper to taste.

8. 8

   Taste the mixture and add salt if need be.

9. 9

   Fill the peppers with the mixture.

10. 10

    Put the peppers in a well-oiled ovenproof dish, sprinkle them with oil to taste (Id go with a quarter cup or so) and roast them for 1/2 to 3/4 of an hour.

11. 11

    Theyre wonderful served cold, and even better the next day.

No additional tips available.