Stuffed peppers to the sauce
Instructions
Prepare the tomato sauce: Peel the onion and garlic; mince.
Put them in a large pan with olive oil, parsley, tomatoes, paprika, chilli, 30 cl of water.
Savoury Pies.
Bring to the boil, then lower the heat, cover and simmer over low heat for an hour.
You heat the oven to 170 degrees (5 thermostat).
Wash and dry the peppers.
Remove the stem, seeds and pith.
Cut them up to three quarters.
Rinse the raisins.
chop the olives, capers and anchovy fillets 6.
Put everything in a bowl, add six tablespoons of olive oil, bread crumbs, raisins, parsley and basil.
Stir, add salt and pepper if necessary.
Grease a baking dish to the oven.
Stuffed the stuffed peppers and put them in the pot.
Each pepper sprayed with oil and a spoonful of tomato sauce.
Cook from forty to fifty minutes in the oven until the peppers are tender.
Heat the tomato sauce enhanced and sprinkle on sweet peppers.
Place the rest of the anchovy fillets on peppers.
Served hot or cold.
Ingredients and dosing for 4 persons
- 4 large green peppers
- 50 g of anchovy filets canned
- 8 tablespoons of olive oil
- 175 g of breadcrumbs
- 3 tablespoons of sultanas
- 12 pitted black olives
- 2 tablespoons of chopped parsley
- 1 tablespoon of dry basil
- 1 tablespoon of capers
- 15 g of butter
- Salt
- Pepper
- For the tomato sauce:
- 400 g of canned peeled tomatoes
- 1/2 onion
- 2 tablespoons of chopped parsley
- 2 cloves of garlic
- 4 tablespoons of olive oil
- 1/4 teaspoon of paprika
- 1/4 cayenne
- Salt
- Pepper