1. Preheat the oven to Gas Mark 6/200 ?C/400 F. 2. Cut the peppers into 16 strips about 8cm (3 inches) wide and remove the seeds. 3. Lay the pepper strips on an oiled baking sheet, sprinkle with salt and roast them in the oven for 30 minutes, turning occasionally. 4. Meanwhile, to make the stuffing, heat the olive oil in a saucepan, add the aubergine and garlic and fry for 6-8 minutes or until browned. (Dont worry if the aubergine sticks a little.) 5. Add the olives, parsley or oregano, breadcrumbs and capers, if using, with enough wine or water to make a stiff mixture that will hold together. 6. Lay the roasting pepper slices, skin side down, on a board and put 2-3 teaspoons of the filling on each one. 7. Roll up the slices into fat rolls with the ends just overlapping. 8. Stand them upright in an ovenproof dish that will just accommodate them. 9. Bake them in the oven for 10 minutes. 10. Serve with a sprinkling of grated parmesan or chopped parsley. NOTES : This is not the usual method of stuffing peppers; it may take longer to prepare, but the result is far tastier.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 20 (29%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 7mg||0 %|
|Potassium 355mg||9 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 7.1g|
|Protein 1.8g||3 %|
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Calories per serving: 69
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