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

Instructions

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.