Stuffed peppers

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Stuffed peppers

This dish of stuffed peppers can be served as a single course meal
 
Stuffed peppers The best peppers to use are large red capsicums. Scorch the peppers and remove the thin outer skin.
 
Fry some aubergine and mix well with breadcrumbs, parsley, capers, garlic, olive oil and a beaten egg yolk. Use this soft mixture to fill the peppers then bake them for about 40 minutes.