Tinned Mackerel Stuffed Peppers  - De Nigris 1889

Ingredients

• 4 bell peppers (around 1100g in total)​
• 1 tsp. sea salt flakes​
• 2 tbs extra virgin olive oil​
• 460g drained tinned mackerel (in olive oil, for best result)​
• 2 tbs De Nigris Gold Label Balsamic Vinegar​
• 120g sourdough bread (no crust)​
• 1 tbs chopped capers​
• 2 tbs pitted black or green olives​
• 145ml milk​
• 40g fresh parsley, chopped​
• 1 tablespoon of sea salt flakes for the filling​
• 2 cloves garlic, chopped​
• 1 tbs extra virgin olive oil