Stuffed peppers with turnip tops, mackerel and smoked scamorza

Stuffed peppers with turnip tops, mackerel and smoked scamorza
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Time: 1 ora e 40 minuti
Difficulty: Media

Summer brings colorful, tasty and fresh fruits and vegetables!
In this recipe I combined the flavor of mackerel with a shell of pepper, the combination of the filling with turnips and scamorza will surprise you!
peppers are good allies of our table thanks to a good level of fiber, calcium, phosphorus and excellent levels of potassium. The most contained vitamins are Vitamin A and Vitamin C, while the levels of Vitamin B1, B2 and B3 are equal.
Historical background:
The pepper is a vegetable that belongs to the genus Capsicum of the Solanaceae, has a possible, double classical origin: for the Latin "capsa" meant box that hides the seeds just like a box. In Greek, instead, the verb "kapto" means to bite, as if the pungency of the vegetable on contact with the tongue, were similar to a bite. Originally from America and cultivated by humans for at least 7000 years. Christopher Columbus imported it into Europe.
In some cases the consumption of peppers can be difficult to digest, in those who suffer from irritable colon, gastric ulcer, hemorrhoids, various hepatopathies and in general all the critical aspects of the digestive system.

Ingredients for 4 people:
2 peppers (1 red and 1 yellow)
400 g tops of turnip
250 g bread without stale gluten
3 fillets of fresh mackerel
2 shallots
1 dl dry white wine
2 eggs
100 g smoked scamorza cheese
1 sprig of parsley
extra virgin olive oil
salt up
ground black pepper
To place the plate:
4 slices of bread without gluten


Clean the turnips, discarding the end of the ribs, then wash them carefully and cook in boiling water for 25 minutes; drain and squeeze them well, to remove all the water present. Chop them thoroughly to the knife, then transfer to a kitchen towel and wring again. Peel the shallots, chop finely and brown in one 
Crumble the bread with your hands and pour it into a bowl. Add the fish, the turnips, the parsley, washed and chopped, the scamorza cut into cubes and the eggs, then mix everything, adjusting salt and pepper.
Wash the peppers, dry them and cut off the top at about ¾ of the height, in order to obtain lids to keep aside to close the peppers later.
Remove the seeds and white filaments from the inside, wash them again, then fill the peppers with the prepared filling, gently pressing to remove the gaps. Close the peppers with their caps and wrap them in aluminum foil. Transfer them on a baking sheet lined with baking paper and bake in a hot oven at 170 º C for 1 hour and 20 minutes; remove from the oven, let stand for 40 minutes, sprinkle, to taste, with a little chopped parsley and serve half pepper to diners, If desired, you can serve it on a slice of gluten-free bread.