We use the name capsicum in Australia and it is simply pepper in the United Kingdom and Ireland.
Bright red, yellow or green peppers are rich in vitamin C and can enliven any dish, so here is an easy recipe for lunch or dinner. The brighter the color, the higher the vitamin C level which also helps to heal wounds.
Kitchen utensils tip: knife, cutting board with a smooth, hard surface, measuring cups, spatula, bowl, oven, baking tray.
- Peppers: six smooth, firm and freshly picked.
- Wash peppers thoroughly under cold, running water.
- Cut the peppers in half and remove the core and seeds.
- 10 Cherry tomatoes:chop the tomatoes and drizzle with olive oil.
- I cup breadcrumbs: I generally make my own.
- 1 cup grated cheese: parmesan or tasty cheese.
- 300 gr tuna, a good source of protein and omega-3 fatty acids.
- Capers, a natural alternative to salt: 3 tablespoons to enhance this recipe with a tangy flavour and low in calories. Our capers from Salento, a treasure of our tradition in Puglia and a key ingredient in most Mediterranean recipes.
- Parsley.
- Optional: grated garlic or chopped onion.
- Olive oil.
- Freshly ground black pepper. Pepper aids digestion.
Language bite: sweet – salty, hot – spicy, raw – cooked, tasty – tasteless, etc There are many adjectives used in cooking to describe food and drink.
Filling ingredients
13. Place the peppers on a baking tray and drizzle with olive oil. Allow to bake for 20 minutes. I suggest to par-cook peppers before stuffing them so they cook through.
14. Filling: stuff each pepper with the mixture and add olive oil. Be generous with olive oil.
Before baking
Final touch!
Drizzle with olive oil, sprinkle with the grated cheese and breadcrumbs before baking.
Preheat oven and bake for 35 minutes in hot oven. 180 C
Pronto!!!
