Come to me, pepper of my heart!
Why do I post this recipe? Because there are all my favourite ingredients: PEPPERS, TUNA and our best friend STALE BREAD.
The best moment to eat it? The day after of course, cold from the fridge!
Now I will give you a super suggestion: before to start eating stuffed peppers, make sure you have some bread at your table, this plate is never empty until you clean it with the legendary SCARPETTA, a piece of bread to collect the olive oil left on the bottom, pepper flavoured.
The SCARPETTA (literally little shoe) is the best compliment that you can offer to the cook, the biggest recognition of success of his work.
So, keep it in mind for the next time you'll be my guest!
Ingredients:
Start softening the bread with water until it gets the texture of a sponge, then squeeze it to remove the surplus water.
Mix the bread with the rest of the ingredients, so add olives( previously pitted), garlic, tuna, mint or basil, salt + pepper.
Mix them very well making sure to not have big pieces in the mixture.
Now we can proceed filling the peppers.
Give an horizontal cut to the top of the peppers (core part) and remove the seeds that you'll find inside. Fill the peppers with the mixture that you have prepared helping yourself with a spoon, pushing the mixture inside to fill till the bottom.
When your peppers are ready, sprinkle some Evoo on the bottom of the baking pan and lay down the peppers.
Bake for 40/45 minutes on 180ยบ turning them during the baking to make sure that all the sides are well cooked.
Eat them straight away, and keep one for the day after, you'll be surprised!
Buon Appetito!!
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