Ingredients
- 4 small to medium peppers
- 7 oz. mozzorrella cheese, diced
- 5 1/3 oz sairass or ricotta cheese
- 3 1/2 oz. canned tuna, drained and crumbled
- 3 desalted and boned anchovies, chopped (optional)
- 1 small bunch parsley, leaves chopped
- 5 fresh sage leaves, chopped
- 5 freah basil leaves, slivered
- 1 tsp. red-wine vinegar
- 2 whole eggs
- 1 egg yolk
- pinch oregano or thyme
- 1 tbsp. grated Parmigiano-Reggiano
- 6 tbsp. tomato sauce mixed with 1 tsp. sugar
- Breadcrumbs, as needed
- Extra-virgin olive oil, as needed
- Salt to taste
Preparation
Step 1
Wash the bell peppers. Using the tip of a knife, removed the stem and the seeds of the peppers, taking care not to breakl them. Cut the peppers in half lengthwise.
In a large bowl, mix the mozzorella and sairass cheese, the tunna, anchovies (if using), parsley, sage, and basil. Add the vinegar, eggs, egg yolk, oregano or thyme, Parmigiano-Reggiano, tomato sauce, and enough breadcrumbs to make the desired consistency. Add salt to taste.
Stuff the peppers with the mixture. Place the peppers in a baking dish with a little oil and water in the bottom, and cover with a sheet of foil. Bake in the oven at 400 for 15 minutes, then remove the foil and cook for another 10 minutes, or until the peppers are tender and the stuffing is heated through, adding a little more oil, if necessary. Serve hot or lukewarm