These peppers have a place of honor in my comfort food’s personal list.
During summer I usually make a lighter vegetarian version to bring with me to the seaside as a beach-food.
Sometimes I replace sausage with tuna. What I propose today is the version for carnivores! Enjoy!

Ingredients

  • 4 medium peppers
  • 4 pork sausages
  • 100 g day-old bread
  • capers, a fistful
  • 1 garlic clove
  • 200 ml milk
  • rosemary
  • oregano
  • thyme
  • salt
  • extra virgin olive oil

Time

prep: 20′  cook: 20′

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Level

medium

Serves

4

Directions

Dice the bread and leave it to soak in the milk.
Crush the garlic and chop the capers. Heat 4-5 tbsp of oil in a pan then fry the garlic, capers and rosemary for 2 minutes.
Remove the skin from the sausages and mince them. Put the sausages into the pan and cook for 10-12 minutes until brown, then remove from the heat.
Heat oven to 220°C.
Drain the bread and put it into a bowl, then add the sauseges, the grated Parmesan and mix well.
Cut the tops off the peppers (don’t throw the tops away). Remove seeds and membranes. Fill the peppers with bread and sausage mixture. Replace the tops on the peppers. Drizzle with oil and bake for 20-25 minutes.

Wait 15 minutes before serving.

I’ll post the light version soon. Buon Appetito!