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

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

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Instructions

1. Prepare the required ingredients for the stuffed pepper rolls. Instead of olives, you can use olives, but pitted. Instead of anchovies – smoked fish (fillets).

   

2. 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.
3. Peel them off, remove seeds and rinse lightly.
4. 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.
5. Add half of the breadcrumbs and stir. Remove from stove.
6. Put 1-1.5 teaspoon on peeled pepper pulp. filling and roll into a roll.

   

7. Also form the rest of the rolls, put them in the mold.
8. Sprinkle with the remaining breadcrumbs and bake in the oven at 200 degrees for about 8-10 minutes.
9. Serve the stuffed pepper rolls to the table directly in the pan, chilling slightly. Garnish with fresh herbs if desired.

Bon appetit!