1 hour and 10 minutes

bell peppers, 3
white bread, 4,2 oz
milk, 1+1/5 cup
well drained tuna fish in oil, 14 oz
capers, 1+½ tbs
anchovy, 4 well drained fillets in oil
garlic, 1 clove
grated parmesan, 1tbs
grated pecorino romano, 1tbs
green olives, 20
black pepper
extra virgin olive oil


Begin by washing peppers, cutting their caps and removing seeds. Set aside. Now prepare the filling. First, place bread in a bowl with milk. After 10 minutes or so, drain it and squeeze it. In a food processor place tuna, anchovies, capers, garlic, bread, parmesan, pecorino and black pepper. Switch on and give it a pulse action several times until youl’ll obtain a fine, smooth mixture. Transfer it in a bowl and add sliced olives. Now put the mixture into peppers, then lay them in a lightly oiled roasting tray and place each cap near each pepper. Place the tray on a middle shelf into the oven at 200°C (400°F, gas mark 6) and cook from 50 minute to 1 hour. Serve warm or even at room temperature.

Thanks to: Zenzero e Cannello