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Treasure chests of peppers with pine nuts

ingredients

servings

2

Basil

5 leafs

Iodized salt

to taste

Nutmeg

to taste

Pitted black olives

10 unit

Dried pine nuts

20 oz

Wheat flour bread

50 oz

Yellow peppers

1 unit

Red peppers

1 unit

Capers

2 spoons

Side Dishes from Italy

Treasure chests of peppers with pine nuts

Treasure chests of peppers with pine nuts

vegan with gluten with nuts source of C vitamins high in potassium

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Treasure chests of peppers with pine nuts

The trunks of the peppers with pine nuts is a recipe 100% vegetarian and vegan, but so good that are appreciated by all !!!. They are small caskets enclosing a delicious filling made of pieces of bread, pine nuts, black olives and cherry tomatoes.

Treasure chests of peppers with pine nuts step 1

step 1

We take a red and 1 yellow pepper, choosing not too large. Laviamoli, spuntiamo the petiole and tagliamoli in half horizontally, not in the sense of the length.

Treasure chests of peppers with pine nuts step 2

step 2

then Disponiamoli in a pan covered with baking paper. Add a pinch of salt, just a little oil and let's put in the oven, leaving bake at 180 degrees for about 20 minutes

Treasure chests of peppers with pine nuts step 3

step 3

We prepare the topping. In a bowl cut into chunks 50 g of stale bread, add 2 tablespoons capers, 1 tablespoon black olives pitted to washers and pine nuts.

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Treasure chests of peppers with pine nuts step 4

step 4

We adjust with salt and aromatizziamo with fresh basil or even dell'origano.Mescoliamo and keep aside.

Treasure chests of peppers with pine nuts step 5

step 5

At this point after the cooking time of the peppers, Let's get them out riempiamoli with prepared ingredients, irroriamoli with a little oil and put back in the oven.

Treasure chests of peppers with pine nuts step 6

step 6

This time, however copriamoli with an aluminum foil. Let them cook for another 20 minutes, uncovering the last 5 minutes. After spengiamo and leave them inside until ready to be enjoyed.

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