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People
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
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Charles W., Plainville,
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- Stuffed Peppers
- (Peperoni
Ripieni)
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Ingredients:
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8 green bell peppers
4 cups crumbled day old bread
1/2 cup grated Romano cheese
1/4 cup breadcrumbs
2 tablespoons pine nuts
2 tablespoons currents
4 garlic cloves, minced
1/4 cup minced onion
1/4 cup finely chopped parsley
1 teaspoon dried oregano
1 egg
Freshly ground black pepper
Extra virgin olive oil
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- Directions:
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- To make the stuffing, lightly moisten the crumbled day old bread and put them in a large mixing bowl.
Add the Romano cheese, breadcrumbs, parsley, pine nuts, currents, garlic, onion, oregano, egg, a few twists of black pepper and 2 tablespoons of the olive oil.
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- Evenly mix until well integrated.
Fill each of the peppers with the stuffing and replace the tops, rub with olive oil and put them in a flat baking pan, then roast them in the preheated oven.
Turn the peppers once each side has roasted and wilted. The peppers should take about 40 minutes to cook.
When done, remove the peppers from the oven and let cool.
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- When cooled enough to handle, transfer the peppers to a serving dish and either cut them in half or leave whole.
This dish can be served warm or room temperature and makes a formidable side dish or main course for
lunch.
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