Paprika Bell Peppers Stuffed with White Bread, Olives and Onions

Ingredients

• 2 red paprika bell peppers
• olive oil (for brushing)
• Salt
• 6 thin slices of baguette
• 4 tbsp olive oil
• 8 Cherry tomatoes
• 8 green pitted olives
• 4 Spring Onions
• 1 small white onion
• 350 g mini mozzarella balls
• 2 tsp capers
• 1 can of mackerel fillets in oil, about 350 g
• pepper (ground)
• vegetable oil (for the dish)

Instructions

1. 1.

   Preheat oven to 200°C (400°F) with upper/lower heat. Wash and dry peppers, remove stems and seeds. Brush halves lightly with olive oil and season with salt.

2. 2.

   For the filling, cut white bread into coarse cubes and roast in 3-4 tbsp olive oil until golden yellow. Halve tomatoes and olives. Wash spring onions, shake off excess water and slice into thin rings. Peel the small onion and slice into rings as well. Drain mozzarella balls and mackerel fillets; crumble the fillets.

3. 3.

   Combine all filling ingredients except the white onion rings in a bowl, season with salt and generous pepper. Spoon the mixture into each pepper half, ensuring mozzarella is present in every portion. Place stuffed peppers in an oiled dish, drizzle lightly with oil, top with white onion rings. Bake on the middle rack for 15-20 minutes until gratinated.