A simply, tasty and very perfumed recipe.


- 3 medium green peppers

- 200 g soft wholemeal bread

- 2 tablespoons salted capers

- 9 anchovy fillets

- 2 large eggs (or 3 medium)

- 8 tablespoons milk (or mozzarella preserving milk)

- a bouquet of basil

- a dozen stems of chives

- 1 mozzarella fior di latte (for me Caseificio Pugliese)

- salt

- pesteda Vis

- extra virgin olive oil



Turn the oven to 190 ° C. Wash the peppers, cut them in half keeping the stem and empty them from the seeds and internal filaments. Salt the inside and set aside.

Put the chopped bread, capers, anchovies, 6 basil leaves, chives, 2 tablespoons of oil and milk in the blender: blend everything and pour into a bowl. Add the eggs and mix to get the peppers stuffing. Fill the peppers with the mixture, season with a little oil and bake for 20 minutes. In the meantime, cut the mozzarella fior di latte into slices.

Raise the oven temperature to 220 ° C. Arrange the mozzarella slices on the peppers and complete each with a generous pinch of pesteda. Bake for 5-8 minutes, take out of the oven and serve.