Peppers filled with Maruzzella tuna

Ingredients

– 250 g Maruzzella tuna
– 4 Maruzzella anchovy fillets
– 4 peppers
– 100 g stale bread
– 2 eggs
– milk
– capers
– 50 g Parmigiano Reggiano cheese
– breadcrumbs
– marjoram
– salt and pepper to taste

Procedure

Peppers stuffed with Maruzzella tuna are a tasty, substantial dish based on the culinary traditions of Southern Italy. First, wash and dry the peppers, cut off the tops and remove the seeds and filaments from the inside. Soak the bread in the milk for about ten minutes, then squeeze out any excess milk and place the bread in a bowl together with the Maruzzella tuna, Maruzzella anchovy fillets in pieces, capers, eggs, and finely chopped marjoram. Mix together and season with salt and pepper. Stuff the peppers with the mix, with the aid of a spoon, then sprinkle the top with breadcrumbs and the Parmigiano Reggiano. Line a baking tray with greaseproof paper and bake the peppers at 200°C for 35 minutes. Now all that's left is to enjoy them: buon appetito!