Tuesday, 28 October 2014

Making stuffed green peppers with a friend

ready for the oven
Mix together breadcrumbs, grated cheese, tomatoes, olives
Make sure you have all you need before you start

A friend gave me lots of  green peppers and aubergines from her garden. Another friend  told me she had a nice recipe  from the south of Italy. This friend is originally from Romania and we both enjoy swapping recipes. She told me what a great difference the Internet has made to cooking along with television programmes like Master Chef. We are  both brimming with ideas . My friend's recipe for stuffed peppers comes from Campobasso near Naples.

Stuffed green peppers

1 pepper per person , washed and cut in half and cleaned of all seeds and membranes.
Soft bread rolls, crumbled
Cherry tomatoes, washed and cut in quarters
Black olives, sliced
Grated Parmesan cheese
Olive oil
Vinegar and water

Heat the oven to 180

In a large bowl mix the crumbled rolls, grated cheese, tomatoes, olives and sprinkle with olive oil and water to bind.
Stuff the halved peppers with the breadcrumb mixture and arrange them in a shallow ovenproof dish.
Mix together some water, olive oil and a splash of vinegar and pour it gently round the peppers.
Cover with tin foil and bake for half an hour then remove the tinfoil and bake uncovered for another 15 minutes.
The peppers will keep for two days . They can be heated up in the microwave or topped with cheese and grilled .

you could use this stuffing for Beefy tomatoes, courgettes, red peppers or aubergines too.

Tasty peppers, enough to share

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