Juicy and delicious pepper rolls stuffed with eggplant, anchovies, capers and olives are the perfect dish to serve on a festive table. They cook quickly, especially if you bake the bell peppers in the oven in advance and cool, peel and peel them.
Summary
| Cook Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Servings (Default: 2) |
Ingredients
Ingredients- Bulgarian pepper – 4 pcs.
- Pitted olives – 10 pcs.
- Anchovies – 5-6 pcs.
- Capers – 1.5 teaspoon.
- Eggplant – 1 pc.
- Vegetable oil – 1 tbsp
- Salt – 3 pinches
- Bread crumbs – 50 g
- Garlic – 2 cloves
Print Recipe
Pin Recipe Instructions
- Prepare the required ingredients for the stuffed pepper rolls. Instead of olives, you can use olives, but pitted. Instead of anchovies – smoked fish (fillets).
- Rinse bell peppers in water and put in a mold, bake in an oven preheated to 200 degrees for about 15-20 minutes. Cool it down.
- Peel them off, remove seeds and rinse lightly.
- Peel the eggplant, rinse in water and cut into small cubes. Also chop the peeled garlic, anchovies, and pitted olives. Heat vegetable oil in a skillet and add the slices along with the capers. Fry for about 5-7 minutes.
- Add half of the breadcrumbs and stir. Remove from stove.
- Put 1-1.5 teaspoon on peeled pepper pulp. filling and roll into a roll.
- Also form the rest of the rolls, put them in the mold.
- Sprinkle with the remaining breadcrumbs and bake in the oven at 200 degrees for about 8-10 minutes.
- Serve the stuffed pepper rolls to the table directly in the pan, chilling slightly. Garnish with fresh herbs if desired.
Bon appetit!
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