Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 10 minutes
- 9 Bell peppers
- 2 ounces (50 g, a bit more than a half cup) day-old bread, crust discarded
- Olive oil
- 1 clove garlic, minced
- 2 tablespoons minced parsley
- 2 basil leaves, shredded
- 1 cup (50 g) grated pecorino romano
- An egg, lightly beaten
- Salt to taste
Once you have assembled the ingredients listed above, select the six prettiest peppers, cut away the stems, and scoop out the seeds and white ribs through the hole using a spoon. Wash them and dry them.
Slice the remaining three peppers fairly finely, after stemming, ribbing, and seeding them, and sauté them until soft and tender in just a little oil. Let them cool a little. Take a bowl and mix together the breadcrumbs, peppers and their juices, garlic, parsley, basil, cheese, and egg. Season the mixture to taste with salt and pepper. Preheat your oven to 360 F (180 C) and fill the peppers with the mixture. Put them in a baking dish, drizzle them with a little oil, and bake them until done; serve them hot.
This is it -- One could, if one wanted, increase the garlic slightly, and add hard boiled eggs to the mixture, while decreasing the amount of sautéed peppers lest there be too much filling.
Yield: 6 servings stuffed peppers.