- Difficulty: medium
60 gr Black olives
10 gr Capers
45 gr Olive oil
500 gr Red and yellow Peppers
60 gr Salted anchovies
120 gr Stale bread
Salt and Pepper
Wash the peppers and stick each one on a fork and pass over a flame until the skin is slightly scorched, then scratch it off. Cut off the top of the peppers and, using a teaspoon, carefully remove the seeds.
Cut the stale bread into cubes and brown them in a little oil.
Put the bread cubes in a bowl, add the diced anchovies, stoned black olives, capers, finely chopped garlic, oregano, salt and pepper and stir well.
Fill the peppers with the mixture and arrange them in a slightly oiled baking pan. Drizzle with a little olive oil and place in oven.