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Stuffed peppers

This dish of stuffed peppers can be served as a single course meal

The best peppers to use are large red capsicums. Scorch the peppers and remove the thin outer skin.

Preparation and ingredients:

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.

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