PREPARATION: 30 min.
DOSES FOR: 4 people
- 2 yellow peppers and 2 red peppers
- rough breadcrumbs
- extra virgin olive oil
Clean the Cornelios and cut them in half. Then finely chop some parsley and add the garlic, breadcrumbs and a little splash of oil to the mixture. Next, fill the peppers with the bread, place them in an oven dish, drizzle a little oil over them and roast at 200°C for 45 minutes.