In Milan I found some round peperoncini, perfect size to fill and perfect amount to serve after ‘the lucious mozzarella’ appetizer. Tonight no carbs, only vegetables and proteins on the menu!
Make a filling of 200 grams of minced chicken meat, 1 chopped onion, 3 chopped garlic cloves, 1 spicy pepper, 3 table spoons of chopped coriander, pepper and salt. Mix carefully and fill 5 emptied peperoncini. Cover each one with each lid. Finish with a drizzle of olive oil, cover with aluminium foil and bake in the oven at 180° for 40-60 mins.