Apulian Stuffed peppers

In a bowl, combine the meat, egg, bread (previously soaked in milk), pecorino cheese, a few chopped capers, parsley chopped with the garlic, salt and pepper.

Cut the peppers near the stem and remove seeds.

when the filling is soft and damp, stuff the peppers.

Arrange the peppers in a backing dish and sprinkle with oil.
Bake at 180°C for approximately 20 minutes

Serves 4:

• 4 medium peppers
• 14 oz minced veal
• bread with crusts removed
• milk
• 1 egg
• 70g pecorino cheese grated
• a few capers
• 1 garlic clove
• extra virgin olive oil
• salt
• pepper