Peperoni ripieni – Neapolitan stuffed peppers

Peperoni ripieni – Neopolitan stuffed peppers


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Dice the aubergines and fry off in the olive oil until golden. Remove from the pan and place in a bowl with the breadcrumbs
In the same pan, add the anchovies with some of their oil, and the sliced garlic. Stir until the anchovies have melted into a delicious paste and the garlic is soft, then add to the bowl along with the capers, olives, pine nuts, both cheeses and the egg. Season with salt and pepper and stir well to combine
Preheat the oven to 180°C/gas mark 4
Slice off the tops of the peppers and carefully cut out the seeds and white pith using a small knife
Equally divide the stuffing between the peppers and place in an ovenproof dish. Drizzle with a little oil and sprinkle with flaky salt and pepper. Bake for around 25 minutes, or until the peppers are nicely roasted and the stuffing is piping hot
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