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Any green
pepper will do for this easy recipe.. I first learned this recipe
using Italian green peppers which are long and thin, not round
like the average green pepper. If you notice the stuffing is basically
polpetti from my meatless
meatball recipe with more basil, water, egg and diced tomatoes
and omit the bulger if you want.
I do not have strict measurements, so use what you think is best. |
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| Servings depend on how many peppers
you use. |
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Ingredients |
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Italian Name |
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6 Italian green peppers or
regular green peppers, cored. |
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peperoni verdi |
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1/2 cup water |
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d'acqua |
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Lots of fresh basil chopped |
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basilico |
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1 cup diced tomatoes |
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pomodori |
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1 Cup breadcrumbs or so |
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pane grattugiato |
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1/2 Cup grated romano cheese |
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Romano formaggio |
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3 egg whites |
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uovo |
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Chopped garlic
(3 cloves or so) |
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aglio |
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Instructions |
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| 1. |
Make each green pepper
hollow leaving a hole on top. |
| 2. |
Mix the breadcrumbs,
water, romano cheese, basil and eggs. You want a moist mixture.
Adjust as necessary. |
| 3. |
Spoon the mixture
into each green pepper and place in a baking dish. |
| 4. |
Drizzle olive oil
on top of each opening. |
| 5. |
Spoon some diced tomatoes
on top (optional) |
| 6. |
Bake at 350 degrees
for 25 minutes and check doneness. |
| 7. |
Bake another 15 to
20 minutes until the breading is browned slightly and the
green peppers are soft. |
| 8. |
Serve warm. Easy to
reheat. |
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TIP #1:
The tomatoes are not required. But they do help as a finishing
touch. |
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TIP #2: Do
not use whole wheat bread crumbs, they make the stuffing too
dense. |
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Suggestions
for Side Dishes |
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not applicable |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2009. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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