Baked Stuffed Peppers

Method

1. Remove the crust from the stale bread and soak the crumb in water. Squeeze out excess water and place in a large bowl.
2. Coarsely chop the capers and olives. Add to the bowl.
3. Crush half a clove of garlic, chop the parsley, and add to the bowl.
4. Add the canned tuna, broken into pieces, and strips of fior di latte cheese.
5. Mix everything together with your hands until well combined and compact.
6. Cut the tops off the bell peppers and remove the seeds and white membranes.
7. Stuff each pepper generously with the filling, pressing firmly.
8. Place the stuffed peppers in a baking dish or on a grill. Drizzle with olive oil and optionally add some friggitelli peppers alongside.
9. Cook in a preheated oven at 180°C (350°F) for 30–45 minutes, or on a barbecue over medium heat for about 30–40 minutes, until the peppers are soft and the cheese is melted.