| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| peperoni ripieni stuffed peppers ingredients: 8 green 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 |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| 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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