Stuffed Calabrian-style peppers

Difficulty Medium

20 MIN

In the oven

4 Portions

Ingredients

4 peppers

100 g breadcrumbs

20 g desalted capers

6 anchovy fillets in oil

50 g grated Parmesan cheese

2 tablespoons of water

2 teaspoons Cannamela Organic ground Calabrian chilli pepper

1 teaspoon Cannamela ground garlic

Cannamela basil

Cannamela Grinder Cap iodized salt to taste

3 tablespoons extra virgin olive oil

Ingredients

4 peppers

100 g breadcrumbs

20 g desalted capers

6 anchovy fillets in oil

50 g grated Parmesan cheese

2 tablespoons of water

2 teaspoons Cannamela Organic ground Calabrian chilli pepper

1 teaspoon Cannamela ground garlic

Cannamela basil

Cannamela Grinder Cap iodized salt to taste

3 tablespoons extra virgin olive oil

Preparation

Wash and dry the peppers, and cut off the stalks. Remove the seeds and inner filaments.

Drizzle some oil over the peppers and place in the oven at 180° for 20 mins. Remove from the oven and discard the water.

Stuffing: mix the breadcrumbs with the chopped capers, anchovies, cheese and salt to taste.

Flavour with Cannamela Organic ground Calabrian chilli, Cannamela ground garlic and Cannamela basil.

Add a little oil, mix everything together and add water if necessary.

Put the peppers in the oven to brown at 200° for 10 min. Remove from the oven and serve.