Ingredients

6 medium peppers with their tops taken off and the seeds removed
2 medium zucchinis grated on medium
5 dried tomatoes soaked for 3 hours and chopped finely
8 tablespoons olive oil
1 medium onion finely chopped
1 large ripe tomato grated
2 cups trahana
1 tablespoon finely chopped fresh basil or 1/2 tablespoon dried basil
6 tablespoons bread crumbs
60ml white wine
Salt and pepper to taste

Method

1. Cook the trahana for about 10 minutes in 2 cups of water stirring regularly until it has absorbed the water

2. With half the oil saute the onion, add zucchini and continue cooking, stirring for about one minute

3. Add the soaked dried tomatoes and wine and cook for another minute

4. Add this to the trahana, add grated tomato, basil, salt and pepper and mix well

5. In a saucepan full of very hot water drop in the peppers, leave for 2 minutes, remove and place in an oven dish

6. With the rest of the oil put a small amount inside the peppers and fill in with the mixture

7. Put a small amount of bread crumbs on top of the filling and sprinkle with olive oil

8. Bake in a moderately hot over at 180c for about 15 minutes