elongated red peppers
1/2 glass of vinegar (as desired)
extra virgin olive oil
garlic in oil
30 gr. of pickled capers
2 cloves of garlic
tuna, breadcrumbs or crumbs, one egg
Prepare the mixture with the tuna, garlic, capers, chopped parsley and the egg. The ingredients should be finely chopped. Amalgamate everything well and let it rest, add salt if necessary and a little olive oil. In a separate pan, after having washed and cleaned them, open the peppers and cook them on a drizzle of oil. Be careful that they don’t burn, but they should cook on a moderate flame for about 8 / 10 minutes ( depends on the size).