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 into slices 6 big peppers (yellow, red and green); add a onion in slices and the pulp of 4 big tomatoes. Put everything into a pan with ½ glass of oil, salt and half peperoncino. Cook on a weak fire for 60 minutes (add a little water to make the mixture consistent); a few minutes before removing from fire, put some leaves of basil.
Variants: some add 2 big potatoes cut into pieces after 30 minutes. Some others fry the onion and the peppers separately. Others add green olives in pieces and some tablespoons of vinegar.
