Doses for 6:
4 peppers
100 g breadcrumbs
2 tablespoons grated pecorino cheese
2 tablespoons raisins
1 spoon capers in salt
2 tablespoons pine nuts
1 clove of garlic
1 onion
parsley
oil, salt and pepper.
Wash and dry the peppers.
Cut the cap with the petiole and deprive them of the filaments and seeds.
Brown the chopped onion in the oil.
Then add the breadcrumbs, mix and toast.
Pour into a bowl, add the pecorino cheese, the desalted capers, the garlic and the minced parsley, salt and pepper.
Stir and stuff the peppers with this mixture.
Arrange them in a pan covered with parchment paper and pour a little oil.
Bake at 180° for about 40 minutes.
