peperoni ripieni

stuffed peppers


8     bell peppers
4     cups crumbled day old bread
1/2  cup grated romano cheese
1/4  cup breadcrumbs
2     tablespoons pine nuts
2     tablespoons currents
4     garlic cloves, minced
1/4  cup minced onion
1/4  cup finely chopped parsley
1     teaspoon dried oregano
1     egg
        freshly ground black pepper
        extra virgin olive oil

To make the stuffing, lightly moisten the crumbled day old bread and put
them in a large mixing bowl.

Add the romano cheese, breadcrumbs, parsley, pine nuts, currents, garlic,
onion, oregano, egg, a few twists of black pepper and 2 tablespoons of the
olive oil. Evenly mix until well integrated.

Fill each of the peppers with the stuffing and replace the tops, rub with olive
and put them in a flat baking pan, then roast them in the preheated oven.

Turn the peppers once each side has roasted and wilted. The peppers should
take about 40 minutes to cook.

When done, remove the peppers from the oven and let cool. When cooled
enough to handle, transfer the peppers to a serving dish and either cut them
in half or leave whole.

This dish can be served warm or room temperature and makes a formidable
side dish or main course for lunch.
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                                                            the food of the eolian islands and sicily