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Predappio Peppers

ingredients

serves 4
4 green (bell) peppers
60 ml (4 tbsp) olive oil
2 shallots, chopped
2 cloves garlic, crushed
450 g (1 lb) 4 cups tomatoes, skinned and chopped
15 ml (1 tbsp) tomato puree (paste)
10 ml (2 tsp) chopped fresh basil
5 ml (1 tsp) chopped fresh oregano
Salt and pepper
425 g (15 oz) can tuna, drained and flaked
4 anchovy fillets, chopped
4 black olives, chopped
5 ml (1 tsp) capers
4 slices Mozzarella cheese

method

1. Slice the top off each pepper and remove the seeds. Dice the green flesh from the pepper tops.

2. Heat half the olive oil in a pan and fry the shallots, garlic and diced peppers for 5 minutes.

3. Add the chopped tomatoes, tomato puree, basil, oregano. salt and pepper. Cover the pan and cook for 5 minutes on high.

4. Remove the lid and cook for 15 minutes, stirring from time to time, until the mixture has thickened.

5. Stir in the tuna, anchovy fillets, olives and capers and cook for a further 5 minutes.

6. Spoon the tomato sauce into the pepper and fill to within 1 cm (1/2 inch) of the top.

7. oil a baking tin and carefully place the peppers onto it. Bake at 160°C (325°F) Gas mark 3 for 40 minutes, basting occasionally with the oil.

8. Lay over the cheese slices and bake for a further 10 minutes.

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