16 bell peppers
A small bunch of parsley
2 anchovy fillets
3 tbsp of Pecorino cheese
200 g of bread crumbs
2 tbsp of black olives
Put some salty water in a pot and bring it to the boil. Cut the top the peppers off and remove the seeds. Cut around the edges of the pepper’s tops and chop them into little pieces. You will use them for the stuffing.
Dip the peppers into the boiling water and blanch them for about 3 minutes. This will soften them up. Drain and set aside to cool.
In a large pan stir fry the chopped onion with 3 tbsp of olive oil until translucent. Add the leftover diced peppers, the chopped parsley and chopped courgette and cook for 10 minutes until soft.
In a bowl put the cooked vegetables, breadcrumbs, chopped olives, chopped tomato, chopped anchovies, eggs, grated Pecorino cheese and 2 tbsp of olive oil. Mix it all up very well using your hands. Stuff the peppers pressing the filling in well.
Put a sheet of baking paper on a baking tray and lay the peppers on it. Pour a little olive oil on top of the peppers and bake in a hot oven at 200° for 40 minutes. Buon appetito!