Stuffed Tomatoes and Peppers

Stuffed tomatoes and peppers are a very tasty and colorful Mediterranean dish. The Italian version often includes a filling based on stale bread, capers, olives, and perhaps anchovies for a touch of sea flavor, but the variations are endless. 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 capers in salt, rinsed
• 2 anchovies 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 decoration (optional)

Preparation

1. Start by preheating the oven to 180 °C.
2. Wash the tomatoes and peppers. Cut off the top cap of the tomatoes and scoop out their pulp with 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), chopped garlic, chopped parsley, a sprinkle of oregano, salt, pepper, and a generous drizzle of oil. Mix the mixture well.
4. Stuff the tomatoes and peppers with the prepared filling, place them in a previously oiled baking dish, and put the cap back on the tomatoes.
5. Bake for about 25-30 minutes or until the peppers and tomatoes are soft and the filling is golden on the surface.
6. Let cool slightly before serving and garnish with basil leaves if you wish to add a touch of freshness.

To the traditional Italian recipe, you can add cubed mozzarella or grated Parmesan for a more “cheesy” variant or add a touch of spices if you prefer more intense flavors.

Fun Facts

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 ground meat.