These filled peppers can be eaten as a main dish or a side dish.
2 medium red and 2 medium green peppers
2 or 3 tomatoes
1/2 old (dry) baguette
2 small tins of tuna fish
3 salty anchovies filets, mashed with a fork
3 small cloves of garlic
½ cup of finely chopped parsley
About half a cup of bread-crumbs
A good splash of milk
About three or four tablespoons of capers, finally chopped
Black pepper and salt
Preheat the oven about 200⁰ C
Grease an oven tray or use baking paper
Cut up the tomatoes in small chunks
Add the bread that you have also turned into very small parts
Add the capers, anchovies, finely chopped garlic, a good splash of mil, parsley, tuna fish, bread crumbs, a splash of olive oil and add salt and pepper to taste. Not too much salt as the tuna fish and anchovies are salty.
Wash the peppers, take the seeds out and cut in half or, if you like you can follow the shape of the pepper and create various boat-shaped pieces that can be filled with the mass.
Fill the peppers with the filling and put in the preheated oven for 30 to 40 minutes. Check regularly to make sure they don’t burn. The filled peppers are ready when a light-brown crust appears on top of the peppers.