Neapolitan-style stuffed peppers

Are bell peppers your favorite vegetable? Here's how you can create a crazy variation that you'll definitely want to try: Neapolitan style! How delicious the peppers! This vegetable, so versatile, sweet and delicate at the same time, can be a real panacea for the palate and for health, if you know how to cook it in the right way and with the appropriate variations. You can really indulge yourself with this delicious vegetable that can be used in a thousand forms and for many dishes, for example with this variant that you have never tried in your life! A really crazy novelty, try it for your next family lunch.  Here's how you can use bell pepper in your kitchen in a very imaginative way.

INGREDIENTS

4 peppers

300 grams of aubergine

50 grams of black olives

20 grams of capers

150 grams of stale bread

3 salted anchovies

4 cloves of garlic

salt to taste

extra virgin olive oil to taste

parsley to taste

pepper to taste

PROCEDURE

Start preparing the eggplants by dicing them and cooking them in a pan. Fry them in plenty of oil. Sauté the olives you have pitted previously, capers, chopped anchovies, bread, garlic and salt. In the meantime, take the peppers and put them in the oven to be able to peel them more easily. Peel them and cut them in half to be able to fill them. Put the filling consisting of fried eggplant and bread with olives, capers and anchovies. Place the peppers on a carefully oiled pan and bake for about 40 minutes until they are well roasted and ready. Serve still hot, accompanied by a nice glass of white wine.

Tip

You can add a little tomato sauce to the eggplant, if you like, or stick to the traditional classic recipe. An excellent main course for a complete lunch or a delicious and healthy main course.

Poggio buttinera

Wine experts think this Italian Pinot Noir red wine would be a perfect pairing with this dish.

Made from Pinot Noir grapes. 

Tasting note

Intense and lively ruby. Clear and varietal, with slight initial woody hints, then wild strawberry, cassis and floral notes. The taste is elegant, balanced, with slightly hinted tannins, velvety, excellent salinity and a persistent finish.