In this recipe, the stuffing doesn’t contain any meat, but I guarantee it will be delicious. You can make this recipe in advance and freeze it, so you can have it ready for your next dinner.

Serving: 4 people

Ingredient

6 Red Bell Peppers

2 cups fresh chopped Italian hard bread (i.e Calabrese bread)

1/2 cup grated Parmigiano Reggiano Cheese

1/2 cup grated Pecorino Romano Cheese

6 oz diced dried Mozzarella Cheese

1 clove Garlic

1 bunch Parsley

1/4 cup Extra virgin Olive Oil

Salt

Pepper

Preparation

Dice two red bell peppers. Add the red bell peppers to a pan with extra virgin olive oil. Cook it on low heat for 10 minutes. In the meantime, let’s make the stuffing.

Put the bread crumbs in a bowl. Add the chopped garlic, all the cheeses, the chopped parsley and salt and pepper. Once the red bell peppers are cooked, add them to the bread mix.Mix it all together.

On the side, wash and dry the remaining red bell peppers. Cut the top off, clean the inside removing all the seeds. For each pepper, add a pinch of salt to the inside.

Take the bread crumb and stuff them with the mix. Stuff the peppers for about 3/4 of the pepper. Don’t stuff it all the way to the top. Cover the pepper with the cut top.  Ensure there is no bread crumb around the peppers. If so, remove it with a paper towel.

Lay the stuffed red bell pepper to a oven pan.

Drizzle them with extra virgin olive oil.

Cover the pan with aluminum foil.

Cook the pepper at 350F for 45 minutes.

After that, remove the aluminum foil. Turn the heat to 375F, and cook it for another 30minutes.

When the peppers are a little brown on the top. They are ready!

Enjoy it

Buon Appetito!