These stuffed peppers make a great appetizer, side dish with any meat or even a main dish. As an alternative add a 4 ounces, or more to taste, of finely chopped prosciutto. Use vegetable broth to make this vegetarian. Note that the cheese and broth add sufficient saltiness.
Course: Appetizer, Main Course, Side Dish
Author: Eligio Bucciarelli
6Italian frying peppers (also known as Italianelle and Cubanelle peppers)
1cupParmigiano or Pecorino cheese, grated
3tbspOlive oil + more for frying
Salt and pepper to taste
Cut the tops off the peppers; remove the seeds and any pith, then wash.
In a medium sized bowl, add the breadcrumbs, grated cheese, garlic, parsley, olive oil, salt and pepper to taste, egg and 1 cup of chicken broth; then mix well making sure that all the dry ingredients are well moistend. Finally, generously stuff each pepper with the mixture.
Preheat the over to 350°
To a large skillet, add enough olive oil to coat the bottom, add the peppers and over medium heat brown the peppers on all sides.
Transfer the peppers to a covered casserole dish large enough so that the peppers all lay on the bottom and are not piled on each other. Add the remaining chicken broth and cover.
Bake for 20 to 30 minutes or until the peppers are soft.
This recipe is printed from Così Italiano @ www.cosiitaliano.com