Italian Appetizer (Antipasti) Recipes - Predappio Peppers (Peperoni di Predappio) Recipe

Ingredients

• 4 green (bell) peppers

• 60 ml/4 tbsp olive oil

• 2 shallots, chopped

• 2 garlic cloves, crushed

• 450 g/1lb tomatoes, skinned and chopped

• 15 ml/1 tbsp tomato puree (paste)

• 10 ml/2 tsp chopped fresh basil

• 5 ml/1 tsp chopped fresh oregano

• Salt and freshly ground black pepper

• 425 g/15 oz/1 large can tuna, drained and flaked

• 4 canned anchovy fillets, drained and chopped

• 4 black olives, stoned (pitted) and chopped

• 5 ml/1 tsp capers

• 4 slices Mozzarella cheese

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Method:

1. Slice the top off each pepper and remove the seeds. Dice the green tops from the peppers, discarding the stalks.

2. Heat half the olive oil in a pan and fry (sauté) the shallots, garlic and diced peppers for 5 minutes.

3. Add the chopped tomatoes, tomato puree, basil, oregano, salt and pepper. Cover the pan and cook rapidly for 5 minutes.

4. Remove the lid and cook for 15 minutes, stirring from time to time, until the mixture has thickened.

5. Stir in the tuna, anchovy fillets, olives and capers and cook for a further 5 minutes.

6. Spoon into the peppers and fill to within 1 cm/1/2 in of the top. Oil a baking tin (pan) and carefully place the peppers on to it.

7. Bake in a pre­heated oven at 160°C/325°F/gas mark 3 for 40 minutes, basting occasionally with the oil. Lay the cheese slices over and bake for a further 10 minutes.