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Stuffed Peppers
Stuffed Peppers
(Peperone Ripieno)
 
 
Ingredients:

4 red peppers
1 eggplant
1 zucchini
2 ounces of leek
4 ounces of cooked ham
Garlic
Oregano
Extra virgin olive oil
Salt and pepper

Directions:
 
Wash the zucchini and cut in thin slices.
 
Chop the leek with a clove of garlic and cook over a low fire with a dash of olive oil.
 
Add the zucchini.
 
Cut the eggplant in small cubes and add to the pan, cooking for about two minutes.
 
Add a pinch of oregano, salt and pepper.
 
Cut the peppers in half the long way, remove seeds and white strips, wash and dry and place them on a greased pan.
 
Fill with the cooked vegetables and top with the chopped ham.
 
Add a dash of olive oil to each pepper half and cook for half an hour in the oven set to 350 F (180 C). Serves 4 people.
 
That's it!
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