The variations on the concept of stuffed peppers are seemingly endless. In these stuffed peppers shredded cheese (Grana Padana or Parmigiano Reggiano) stars as the primary ingredient in the stuffing. To serve 6:
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- 6 red, green or yellow bell peppers
- The crumb of two rolls (strip away the crust and discard it), soaked in milk for a few minutes and squeezed dry
- 6 ounces (150 g) Grana Padano or Parmigiano Reggiano, flaked
- Minced parsley, onion, basil, thyme and marjoram (the proportions according to your tastes, but at least 3/4 cup in all)
- Olive oil
Preparation:
Begin by cutting off the tops of the peppers and setting them aside, then seed the peppers and pull away the white part of the ribs without puncturing them.
Crumble the bread, mix it with the herbs and cheese, and add a little olive oil.
Fill the peppers with the bread mixture, without tamping down too hard, or the filling will be tough. Replace the caps of the peppers, put them in an oiled baking pan, sprinkle a little more oil over them, and roast them for about a half hour in a hot (420 F, 210 C) oven. If they look to be drying out, sprinkle them with a little white wine or water.
Yield: 6 servings meatless stuffed peppers.
Crumble the bread, mix it with the herbs and cheese, and add a little olive oil.
Fill the peppers with the bread mixture, without tamping down too hard, or the filling will be tough. Replace the caps of the peppers, put them in an oiled baking pan, sprinkle a little more oil over them, and roast them for about a half hour in a hot (420 F, 210 C) oven. If they look to be drying out, sprinkle them with a little white wine or water.
Yield: 6 servings meatless stuffed peppers.
