Seafood Stuffed Peppers

4 multicolour peppers

400 g hake fillets

250 g shrimps

4 cherry tomatoes

10 black olives

80 g pecorino (grated)

100 g bread crumbs

1 cloves garlic

Abundant oregano, salt, black pepper, oil

Cut the peppers in half by removing the stalk and the inner part of filaments and seeds, place them with the open side facing up in the oven for 10 minutes or in the microwave for 5 minutes.

In the meantime, blanch the shrimps for 5 minutes and the hake for 10 minutes, which you will crumble between your fingers into small parts in a bowl, add the shrimp and finely chopped garlic.

Cut the tomatoes into small cubes, pitted the olives and also cut them into small pieces. Incorporate everything into the bowl, adding the remaining ingredients, taking care to season with salt and season with plenty of oregano and black pepper. Mix everything well and fill the peppers with this stuffing.

Before baking at 180 ° for 30 minutes, sprinkle each pepper stuffed with sea with a little oil. They are excellent served hot but also cold the next day.