Italian Stuffed Pepper Recipe

Ingredients

Six peppers, red or green, about the same size
375 mls breadcrumbs
1x (185g) 6oz can tuna, flaked
1x (415g)  14 oz can of tomato soup
(125mls) half cup black/green olives
2 tbls capers, drained
(125mls)  half a cup of olive oil
1 small clove garlic, crushed
Salt and pepper

Method

Slice tops off the peppers, remove seeds and partly boil for about five minutes. Set the pot aside.

Combine breadcrumbs with tuna, olives, olive oil, capers, parsley, garlic, salt and pepper.

Stuff your peppers with mixture into peppers and pack them into overproof dish, pour over tomato soup, letting it drip to the bottom of dish. If the soup does not cover the bottom of your dish, add some more liquid.

Bake in moderately slow oven for about 30 minutes.

Serve as an entree or as part of main dish.