Stuffed Baked Peppers (Peperoni Farciti Alla Napoletana)
|Green peppers||6 Large|
|Olive oil||4 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Ripe tomatoes||6 , peeled and chopped|
|Raisins||3 Tablespoon, chopped|
|Black olives||10 , pitted and chopped|
|Bread crumbs||1 Cup (16 tbs)|
|Olive oil||125 Milliliter (0.5 Cup)|
Cut off the tops of the peppers and scoop out seeds and pith.
Heat the oil in a large saucepan and saute the garlic for two minutes.
Stir in the tomatoes, cover and cook for ten minutes.
Add the capers, raisins, olives, bread crumbs, oregano and salt and pepper to taste.
Fill the pepper with the stuffing and place in an oiled baking dish close together.
Sprinkle with the 1/2 cup of olive oil.
Bake in a 350Â°F (180Â°C) oven for about one hour.