Peppers stuffed with sautéed amaranth

Ingredients for 4 people:

300g amaranth*, 2 yellow peppers, 2 red peppers, 10 ripe San Marzano tomatoes, a clove of red garlic, ½ a red chili pepper, 100g of pitted Gaeta olives, 4 fillets of unsalted anchovies, 2 sticks of savory herbs, extra-virgin olive oil and salt as needed.

(*amaranth is a plant very rich in fiber and high-quality protein that is totally gluten-free).

Directions:

Roast the peppers on a skillet and then peel them and remove the seeds. Separate into four lengthwise pieces and save for later.

Soak the amaranth for around a half an hour and then boil it for 15 minutes in 600ml of salted water, stirring to ensure it does not stick to the bottom of the pan.

Parboil and peel the tomatoes and then cut into pieces.

Sauté the garlic in a broad pan with a tablespoon of extra-virgin olive oil together with the anchovies and then crush them with a fork. Add the chili pepper and olives that have been cut into rings along with a pinch of salt and the tomatoes. Cook for around 20 minutes and then add the amaranth and continue to cook in order to reduce the sauce to a polenta-like consistency. Remove from heat and add the savory, salt to taste and let cool.

Place a little amaranth filling on each of the pepper slices and then roll them up. Cut each into two using a sharp knife to ensure the filling does not come out.

Serve topped with a trickle of olive oil and a pinch of salt and together with your favorite salad.