Stuffed Sweet Bell Peppers

1. 1

   STEP 1).Wash the large peppers, cut off tops and remove the seeds and white pith.

2. 2

   Blanch in boiling salted water for 5 minutes then rinse under cold running water; drain well.

3. 3

   STEP 2).

4. 4

   Prepare the stuffing: peel and dice the eggplant, cut the celery into pieces, remove seeds and pith from the green pepper, and cut into strips.

5. 5

   STEP 3).Drain the tuna fish and the anchovy fillets, and chop.

6. 6

   In 1/2 the oil, brown the garlic, then remove and discard it.

7. 7

   Add the eggplant, celery, pitted olives and capers, then the tomato paste and a little stock.

8. 8

   Season with salt and pepper, cover, and cook slowly.

9. 9

   adding a little more stock occasionally, until vegetables are tender.

10. 10

    Stuff the peppers with this mixture.

11. 11

    Place them in a skillet with the remainder of the oil and a little water.

12. 12

    Cook in a moderate over (350 F) for about 1/2 hour.

13. 13

    or until peppers are tender.

14. 14

    ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.