- 4 peppers
- 100g breadcrumbs or crushed biscottes
- 2 tablespoons of capers
- 2 cloves of garlic
- 6 tablespoons of pine kernels
- 2 tablespoons of parsley
- 4 tablespoons of olive oil
Carefully wash the peppers. Bake in the oven for a few minutes to make them easier to peel, and then cut them in half and remove the seeds. Place the peppers in an oven dish. In a bowl, mix the breadcrumbs, capers, chopped garlic, pan-grilled pine kernels and finally the chopped parsley. Add the olive oil to your mixture and mix well. Season with salt and pepper. Fill your peppers with this mixture. Bake in the oven for 15 minutes until the stuffing begins to brown. Serve and enjoy.