On the Grill: Baby Stuffed Peppers

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

Excellent extra virgin olive oil from Lazio, Campania, or Calabria

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 making breadcrumbs in a food processor, add herbs.