O Puparuol "mbuttunat"..........

Barchette di peperoni ripiene

Red peppers halves filled with parmigiano, veal and oven toasted bread

Ingredients

6 medium red and yellow peppers

300 gr of Minced veal

80 gr Parmigiano grated

a good pinch of oregano

Bread steeped with tomato

Breadcrumbs

A good handful of Parsley chopped

2 eggs

Salt

Freshly ground pepper

Extra virgin olive oil

800 gr Italian diced tomatoes

3 cloves of garlic crushed

½ cup of sultanas

½ cup of pine nuts

Method

Cut the peppers through the stem in half lengthwise, scrape all the seeds out and rub with a little extra virgin and salt.

In a large bowl combine the minced veal, parmigiano, sultanas, pine nuts, eggs, salt and pepper, the chopped parsley, the oregano and the soaked bread (cut the bread in cubes, rub some squashed tomato on it, season then toast)

Fill the peppers with the minced veal mixture and put aside. Preheat the oven to 200 degrees celsius Place a roasting pan on a moderate flame drizzle a little extra virgin olive oil, add a little garlic and sauté until fragrant.

Add the tomatoes and cook for about 15 minutes. Place the red peppers in the roasting pan, mince-up, bake In the oven for about 30 to 40 minutes, checking every now and then for readiness.

You can serve the peperoni as an antipasto as an entrée or a main course garnished with the salsa they were roasted in

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