peppers - capsicums
filled peppers
roasted peppers
bitter-sweet peppers
stuffed peppers
stuffed peppers (2)
cutlet peppers
fried peppers
peppers with breadcrumbs
baked peppers
peppers with tomato sauce
Cut peppers in pieces or keep them entire if they’re small. Initially cook only with salt and oil, then add ½ onion in slices and let it turn golden brown; add the pulp of 4 ripe tomatoes, salt and pepper. Keep cooking until done, stirring frequently: 3 minutes before removing from fire, add ½ glass of vinegar with sugar melted in, and some wild marjoram. Stir again and remove from fire: serve cold.
Variants: some do not put onion (neither cooked, nor raw); some others use tomato sauce prepared separately.
