Hey, we’re Italian. We cook with a bit of this and a bit of that. Our recipes are merely guidelines, with lots of flexibility!
Baby Stuffed Peppers
Breadcrumbs (homemade are best)*, 1 1/2 cups
Chopped herbs: parsley with basil and/or oregano, 1/2 cup or more
Grated cheese: Parmigiano Reggiano DOP, Pecorino, Provolone, 1/2 to 3/4 cups
Salt and freshly ground pepper
Wash and trim the peppers. Place each pepper on ta flat surface to determine the best “bottom”. Take a slice out of the opposite/top side so the that the filled peppers will sit flat. Use a grapefruit spoon to remove the seeds.
In a bowl, combine the breadcrumbs, herbs, cheese, and seasonings. Add 1-2 tablespoons of your excellent olive oil. Stir together.
Fill each pepper with the breadcrumb mixture. Any remaining breadcrumb mix can be frozen for another recipe.
If you have a cast iron pan or griddle, place it on the grill. Light the grill. When the grill is hot, place the stuffed peppers on the pan or grill. Carefully add a drizzle of olive oil to each pepper. Cover the grill. Check often. Peppers will take 10-15 minutes depending on the heat of your grill.
Remove to a serving platter. Serve hot or at room temperature.
*When makiing breadcrumbs in a food processor, add herbs.