Stuffed peppers

Bring to the boil a pan of salted water.

Cut a Calotte Peppers on the side of the petiole, give them the seeds and pith and rinse.

Dip peppers in boiling water and boil for four minutes from when the water starts to boil.

Raffreddateli under cold running water and drain them.

Meanwhile clean the zucchini with a damp cloth and cut them into cubes.

Peel the mushrooms, wash them and chop them finely.

Blanch the tomatoes, Peel, slice in half, remove the seeds and cut into pieces.

Peel the garlic and the onions and mince them, along with the olives.

Heat a tablespoon of oil in a frying pan, saucepan, heat the butter and add the zucchini, garlic and onion for a few seconds.

Add salt and pepper, stir and cover.

Simmer for ten minutes fresh focus, stirring occasionally, until the vegetables become tender.

Add the mushrooms, tomatoes and olives, stir and simmer for five minutes, stirring occasionally.

Taste, add salt and pepper if desired, remove from heat.

Heat the oven to 170 degrees (5 thermostat).

Oil a baking dish, cut a small cover at the base of peppers to make them stable.

Cannoli with vegetables and put them up, side by side, in the baking dish.

Cover with a sheet of parchment paper and infornateli.

Let them cook for forty-five minutes and serve in baking dish.

If these stuffed peppers are served cold, remove the sauce from the baking dish when you bring them to the table.