Ingredients

Preparation

1. Preheat the oven to 400°F.

2. Peel, seed and chop the tomatoes into pieces. Chop the onions. Chop the capers and parsley together.

3. In a large saucepan, sauté the onions in half of the olive oil. Add tomatoes, capers, and parsley. Season with salt and pepper.

4. Cook over low heat, uncovered, for 10 minutes. Add the chopped bread and pecorino in small pieces. Mix well.

5. Cut the tops off the peppers. Remove the white part and seeds. Fill with the tomato mixture. Replace the tops of the peppers.

6. Arrange the peppers in a greased dish. Cover with aluminum foil.

7. Bake for 30 minutes. Remove from the oven and serve with a salad or as a side dish to grilled chicken.

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Entry

Stuffed Peppers with Tomatoes

Name: Stuffed Peppers with Tomatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large peppers; 600 g of ripe tomatoes; 300 g of chopped bread; 100 g of pecorino in small pieces; 30 g of large capers; 20 ml of olive oil; 2 onions; 40 g of parsley; Salt; Pepper

Preparation: 15 min

Cooking: 45 min

Servings: 4

Stuffed peppers with tomatoes are a healthy and delicious appetizer. The filling made with ripe tomatoes and bread is delicately seasoned, offering a Mediterranean touch. Baked in the oven, these peppers can be served hot or at room temperature. Perfect for summer meals, they are both nutritious and full of flavor.