Ingredients for 4 people: - round peppers: 12, smooth and medium sized. - breadcrumbs: 300 g - grated pecorino cheese: 100 g -provola or soft cheese: 200 g - green olives: 50 g - capers: 2 tablespoons - ripe tomatoes: 500 g - olive oil, salt, garlic, parsley. - egg: 1
Empty the peppers and set them aside. Put the breadcrumbs, grated cheese, diced provola, pitted and chopped olives, capers, 4 peeled and chopped tomatoes, garlic and parsley finely chopped, 2 tablespoons of oil in a bowl and mix well. Fill the peppers with this stuffing and place them in a frying pan and fry over low heat, turning. Peel the remaining tomatoes and cut them into pieces; when the peppers are cooked on both sides, add the tomatoes, 1 clove of garlic, 2 basil leaves and salt. Continue cooking, turning the peppers so that they take on flavour. The tomatoes can also be filled with the same stuffing.
