Filled peppers
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Ingredients for 4 people

  • 8 local long peppers
  • Anchovy fillets
  • 200 grams of breadcrumbs roughly powdered
  • 8 small pieces of bread crust
  • 1 clove of garlic minced
  • Local extra-virgin olive oil
  • Oregano
  • Salt
  • Vinegar


Wash peppers removing stem and seeds; mix breadcrumbs together with all the other ingredients to get an homogeneous mixture.

Then stuff the peppers with the mixture, close the top of the filled pepper using a small piece of bread crust and cook in oven at 180 degrees for 40 minutes with extra-virgin olive oil or, if you prefer, fry them in hot oil.

Traditionally this dish is prepared in occasion of Madonna of Monserrato celebration days the last Sunday of August.