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Ingredients
Peppers Stuffed with Mackeral, Olives and Onion
- Ingredients
- 2 Red Bell pepper
- 2 Red Bell pepper
- olive oil (for brushing)
- salt
- 6 thin slices Baguette
- 4 Tbsps olive oil
- 8 Cherry tomatoes
- 8 green pitted Olives
- 4 scallions
- 1 small white onion
- 350 grams Bocconcini
- 2 tsps Caper
- 1 sm jar Mackerel (in oil, 350 grams)
- freshly ground peppers
- vegetable oil (for the baking dish)
Preheat the oven to 200°C (approximately 400°F). Rinse the bell peppers, wipe dry, cut in half, leave stem intact and remove seeds. Brush bell pepper halves with oil and season with salt.
Cut baguette into large cubes and fry until golden brown in 3-4 tablespoons of olive oil. Rinse and halve the tomatoes. Cut olives in half. Rinse scallions, shake dry and cut into thin rings.
Peel the onion and cut into rings. Drain the bocconcini. Drain the mackerel fillets and divide into small pieces.
Mix all filling ingredients together except for the white onion rings. Season with salt and pepper. Stuff mixture into the bell pepper halves, making sure that in each half has some bocconcini. Place the stuffed bell pepper halves in an oiled baking dish, drizzle with a little oil and cover with the white onion rings. Bake in preheated oven on the middle rack for 15-20 minutes. Serve hot.