Ingredients for 4 people

  • 4 bell peppers (around 1100g in total)​
  • 1 tsp. sea salt flakes​
  • 2 tbs extra virgin olive oil​
  • 460g drained tinned mackerel (in olive oil, for best result)​
  • 2 tbs De Nigris Gold Label Balsamic Vinegar​
  • 120g sourdough bread (no crust)​
  • 1 tbs chopped capers​
  • 2 tbs pitted black or green olives​
  • 145ml milk​
  • 40g fresh parsley, chopped​
  • 1 tablespoon of sea salt flakes for the filling​
  • 2 cloves garlic, chopped​
  • 1 tbs extra virgin olive oil

For the recipe

Slice the bread, remove the crust, then dice it and place the pieces in a bowl, add the milk, mix, and leave to soak for about 10 minutes.

Preheat the oven to 180 degrees C, (160 degrees C, if fan-assisted).

Slice the tops off the peppers and set them aside to use as lids,  remove the seeds, and rinse the hollow peppers under the tap.  

Place the drained mackerel, capers, olives, olive oil, salt, half of the chopped parsley, and the chopped garlic  in a large bowl.  Mix well and then add two tablespoonfuls of De Nigris Gold Label Balsamic Vinegar. Now add the soaked bread and mix again.

Stuff the peppers tightly with the filling mix. Replace their tops as lids and stand the filled peppers upright in a lined and oiled oven tray.

Dress the peppers with the rest of the extra virgin olive oil, and then cook them in the middle of the preheated oven for about 40 minutes. Once cooked, serve hot, sprinkled with the rest of the chopped parsley.

Cooking with Chef Giovanni