Stuffed Peppers with Vegetables and Codfish

Medium | 90 min. | 4 people

Ingredients:

• 4 Bell Peppers (yellow, green, red…);

• 2 small aubergines;

• 150 g of stale bread;

• 200 g of pumpkin;

• 4 cherry tomatoes;

• 200 g of codfish;

• 1 clove of garlic;

• ½ glass of white wine;

• 50 g of black olives;

• 1 tablespoon bread crumbs;

• Extra virgin olive oil;

• Salt and pepper;

• Parsley or fresh coriander;

Preparation:

1. Rinse the codfish well, transfer it to a container and cover it with water. Let it soak for 36H, changing the water every 12H;

2. Leave the bread to soak for about an hour. In the meantime, clean the vegetables, cut them into small pieces and cook them in a pan (except the cherry tomatoes) together with two tablespoons of extra virgin olive oil, salt and pepper. Cook them until they are quite soft. Add the tomatoes, the chopped parsley, mix well and set aside;

3. Clean the codfish, remove the skin and the thorns. Cut it into small pieces. In a pan heat a tablespoon of oil together with the crushed clove of garlic, add the cod, a few leaves of parsley and add the wine. Cook over low heat for about 10 minutes. Remove the garlic;

4. Squeeze the bread and transfer it to a bowl. Add the vegetables, the finely chopped pitted olives, the codfih, another tablespoon of oil and season with pepper and salt;

5. Wash and dry the peppers, cut off the top cap and remove the internal filaments and seeds. Stuff the peppers up to the edge. Before baking, season the peppers and caps with a drizzle of oil, a pinch of pepper and a few more parsley leaves;

6. Sprinkle the breadcrumbs with a little oil on a glass pan. Add the peppers and bake at 180 degrees for 40 minutes;

7. The peppers should be served warm.

Enjoy your meal!