|ready for the oven|
|Mix together breadcrumbs, grated cheese, tomatoes, olives|
|Make sure you have all you need before you start|
A friend gave me lots of green peppers and aubergines from her garden. Another friend told me she had a nice recipe from the south of Italy. This friend is originally from Romania and we both enjoy swapping recipes. She told me what a great difference the Internet has made to cooking along with television programmes like Master Chef. We are both brimming with ideas . My friend's recipe for stuffed peppers comes from Campobasso near Naples.
Stuffed green peppers
1 pepper per person , washed and cut in half and cleaned of all seeds and membranes.
Soft bread rolls, crumbled
Cherry tomatoes, washed and cut in quarters
Black olives, sliced
Grated Parmesan cheese
Vinegar and water
Heat the oven to 180
In a large bowl mix the crumbled rolls, grated cheese, tomatoes, olives and sprinkle with olive oil and water to bind.
Stuff the halved peppers with the breadcrumb mixture and arrange them in a shallow ovenproof dish.
Mix together some water, olive oil and a splash of vinegar and pour it gently round the peppers.
Cover with tin foil and bake for half an hour then remove the tinfoil and bake uncovered for another 15 minutes.