55 minutes

Bell peppers, 16
Anchovy, 2 fillets
Pecorino cheese. 3 tbsp
Parsley, a small bunch
Bread crumbs, 7 oz
Eggs, 2
Tomato, 1
Courgette, 1
Black olives, 2 tbsp
Olive oil


Put some salted water in a pot and bring it to the boil. Cut the top of the peppers off and remove the seeds, then cut around the edges of the pepper’s tops. Chop them into little pieces. They will be used for the stuffing. Dip the peppers into the boiling water, blanching them for about 3 minutes. This will soften them up. Drain and set aside to cool down.
In a large saucepan stir fry the chopped onion with 3 tablespoons of olive oil, until translucent. Add the leftover diced peppers, the chopped parsley and the chopped courgette and cook for about 10 minutes, until soft. In a bowl put the cooked vegetables, breadcrumbs, the chopped olives, the chopped tomato, the chopped anchovies, eggs, grated Pecorino cheese and 2 tablespoons of olive oil. Mix it all up very well with your hands. Stuff the peppers pressing the filling in well. Then put a sheet of baking paper on a baking tray, laying the peppers on it. Pour a little olive oil on the top of the peppers and bake in the oven at 392 °F for 40 minutes.

Thanks to: My Little Italian Kitchen