Stuffed Sweet Mini Peppers

Ingredients

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Servings: 24 peppers

•  1 lb sweet mini peppers (454 grams)

For the stuffing:

• 3 cups breadcrumbs from day old bread

• ¼ cup Pecorino Romano cheese, grated or Parmigiano cheese

• 1 small garlic clove finely minced

• 2 tablespoon fresh parsley chopped

• 2 plum tomatoes peeled, seeded and chopped

• 2 tablespoon extra virgin olive oil plus extra for drizzling on top

• ½ teaspoon salt

 

Instructions

1.     Prepare the peppers by rinsing and removing the stem. Use a coffee spoon to scrape out the seeds and membrane. Set aside.

2.     Preheat oven to 400F and line a baking sheet with parchment paper.

3. For the stuffing:

4.     Combine all stuffing ingredients in a bowl and mix well. I use my hands for this step.

5.     Use your fingers to fill each pepper with the stuffing. Do not overfill the peppers or the mixture will ooze out while baking.

6.     Place the stuffed peppers on the prepared baking sheet and drizzle with olive oil. Bake for 30 minutes until the peppers are shriveled and the stuffing is crisp and golden.

7.     Serve hot or at room temperature.