Italian Stuffed peppers is a typical Italian recipe.
Try this delicious recipe and share with your friends.
- 4 bell peppers
- ½ lb breadcrumbs
- 1 ¾ oz caciocavallo Cheese or Pecorino and Parmigiano mix
- extra virgin olive oil to taste
- basil to taste
- salt and pepper to taste
With the tip of a knife, core and eliminate the seeds of the peppers.
Then, cut them in half, taking care not to break them.
Separately, lightly pan-toast the breadcrumbs.
Season with salt, pepper and abundant basil.
Add the grated Caciocavallo or a mix of Parmigiano and Pecorino Romano Cheese, in small pieces.
Mix everything together, dash with some oil, and then use the mixture to stuff the peppers.
Put them into a greased oven pan, drizzle with a little more oil, cover with a sheet of aluminum, and put in a hot oven (400° F).
Remove the sheet of aluminum after 15 minutes and continue cooking for another 10, adding (if necessary) some more oil.
Serve warm or cold.