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Stuffed summer peppers are a colorful, flavorful, and very Mediterranean dish, ideal when the richest vegetables of the season arrive on the table. In this recipe, green peppers are stuffed with a tasty mixture based on eggplants, potatoes, tomatoes, olives, anchovies, capers, gruyere cheese, and aromatic herbs.
The result is a simple but complete baked preparation, perfect as a main course or a single dish. The filling combines the sweetness of the vegetables, the saltiness of anchovies and capers, the scent of oregano and basil, and the soft note of cheese, which makes the whole dish richer and more enveloping.
These stuffed peppers are good just out of the oven but are also excellent warm or cold. For this reason, they are suitable for summer lunches, casual dinners, buffets, or tables prepared in advance. Resting helps the flavors meld together, making the dish even more balanced.
Ingredients
- 6 nr. Green Peppers
- 150 gr. Gruyere Cheese
- 100 gr. Olives
- 40 gr. Parsley
- 3 nr. Tomatoes
- 2 nr. Potatoes
- 2 nr. Anchovies
- 1 nr. Eggplant
- q.b. Capers
- q.b. Basil
- q.b. Oregano
- q.b. Olive Oil
- q.b. Salt
- q.b. Pepper
Instructions
- Wash the eggplant, dry it, cut it into cubes, salt it and let it lose its bitter water for half an hour.
- Dice the Gruyere, collect it in a large bowl together with pitted and sliced olives, chopped parsley and basil, peeled, sliced and seeded tomatoes, peeled and diced potatoes.
- Add to the mixture the washed and dried eggplant cubes, deboned, washed and chopped anchovies, and a tablespoon of washed and desalinated capers.
- Mix, season with oregano, salt, and pepper.
- Wash the peppers, remove the stem and cut off the top, setting it aside.
- With a sharp knife and a teaspoon, remove all the seeds and fill them with the prepared mixture.
- Drizzle with a little oil and close the peppers with their tops, possibly securing them with a toothpick.
- Place them in a baking dish brushed with oil and bake in a preheated oven at 180 degrees for one hour.
- Serve hot or cold.
Stuffed summer peppers are a generous and fragrant recipe, able to bring all the flavor of seasonal vegetables to the table. The filling is rich but well balanced: potatoes provide texture, eggplant adds softness, tomatoes freshness, while olives, anchovies, and capers give a salty and decisive note. You can serve them hot, just out of the oven, or let them warm up and bring them to the table at room temperature. They are also perfect when prepared a few hours ahead, as the filling becomes more compact and aromatic.
To complete them, just a drizzle of extra virgin olive oil raw and some fresh basil leaves. Accompanied by a simple salad or rustic bread, they become a complete, simple, and very satisfying summer dish.
