Stuffed Tomatoes and Peppers

Stuffed tomatoes and peppers are a very tasty and colorful Mediterranean dish. The Italian version often includes a filling made of stale bread, capers, olives, and maybe anchovies for a touch of sea flavor, but there are endless variations. Here is a basic recipe that you can then customize to your liking.

Ingredients

• 4 large ripe but firm tomatoes
• 2 peppers (red and yellow, for example)
• 200 grams of stale bread
• 100 grams of pitted black olives
• 2 tablespoons of salt-cured capers, rinsed
• 2 anchovy fillets in oil (optional)
• 1 clove of garlic
• A bunch of fresh parsley
• Dried oregano to taste
• Salt and pepper to taste
• Extra virgin olive oil
• Some basil leaves for garnish (optional)

Preparation

1. Start by preheating the oven to 180 °C.
2. Wash the tomatoes and peppers. Cut the top off the tomatoes and hollow them out using a teaspoon, leaving the outer structure intact. Cut the peppers in half lengthwise and remove the seeds and white filaments.
3. In a large bowl, crumble the stale bread. Add the chopped tomato pulp, chopped olives, capers, minced anchovies (if using), minced garlic, chopped parsley, a sprinkle of oregano, salt, pepper, and a generous drizzle of oil. Mix the filling well.
4. Stuff the tomatoes and peppers with the prepared filling, place them in a baking dish previously oiled and put the top back on the tomatoes.
5. Bake in the oven for about 25-30 minutes or until the peppers and tomatoes are soft and the filling is golden brown on top.
6. Let it cool down before serving and decorate with basil leaves if you wish to add a touch of freshness.

To the traditional Italian recipe, you can add diced mozzarella or grated Parmesan cheese for a cheesier variant, or a touch of spices if you prefer bolder flavors.

Trivia

Stuffed tomatoes are a classic Italian summer dish, often served cold or at room temperature, while stuffed peppers are typical of the southern regions and can also be prepared with rice or minced meat.