Peppers stuffed with spaghetti with olives

Peppers stuffed with spaghetti with olives

Ingredients for 4 people:

2 large peppers and firm

spaghetti 200 gr

1 clove garlic

tomatoes 400g

16 pitted black olives

2 tablespoons salted capers

mortadella, cut into sticks 100 gr

olive oil

a few leaves of basil

2 tablespoons grated Parmesan cheese

2 tablespoons breadcrumbs

salt, pepper.


In a saucepan, sauté the garlic with olive oil and, when it becomes golden, remove it and add the chopped tomatoes, olives and capers that you previously freed from salt by passing them under a stream of warm water. Check the salt, sprinkle with pepper and add a few leaves of fresh basil.

Simmer the sauce with a lid for about 40 minutes, stirring often.

Meanwhile boil the spaghetti in plenty of boiling salted water and, just cooked, drain and toss with the sauce by adding the mortadella cut into sticks, cumin seeds and a pinch of cinnamon; stir well and let cool.

Meanwhile wash the peppers, cut them in half lengthwise and free them from the core, the filaments and seeds. Grease a baking tray from the oven with olive oil, then recline the peppers that are going to be filled with spaghetti with olives sauce. Sprinkle with grated cheese and breadcrumbs and finally drizzle with olive oil.

Put in a preheated oven at 180 ° C for 30 minutes and serve warm.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.