MACARONI STUFFED PEPPERS

Ingredients

9 oz small macaroni
7 oz stoned olives
2 tbsp capers
8 anchovy filets
6 yellow peppers, washed, cleaned
1 tbsp chopped parsley
11 oz diced mozzarella extra virgin olive oil
salt
US cups
9 oz small macaroni
3/4 cup stoned olives
2 tbsp capers
8 anchovy filets
6 yellow peppers, washed, cleaned
1 tbsp chopped parsley
1 1/4 cup diced mozzarella BR> extra virgin olive oil
salt

Metric

250 gr small macaroni
200 gr stoned olives
2 tbsp capers
8 anchovy filets
6 yellow peppers, washed, cleaned
1 tbsp chopped parsley
300 gr diced mozzarella
extra virgin olive oil
salt

Directions

Cook the pasta and strain when still fairly hard. Cool. Blend the olives, capers, anchovies, finely chopped parsley and a tbsp of oil together. Mix the pasta with this paste and add the diced mozzarella, salt and extra oil if necessary. Cut the peppers in half remove the pips and put the stuffing inside. Place in an oiled baking dish and bake for half an hour at 350°F/180°C/G4. Serve at room temeprature