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Stuffed Roasted Peppers

4 − 7 oz. cans roasted peppers

1 cup seasoned breadcrumbs

8 oz. shredded fontina cheese

3 cloves minced garlic

1/4 cup imported grated romano cheese

A few sprigs of fresh

parsley, chopped fine

Salt and pepper

Flour and beaten eggs (enough to dredge peppers in)

Olive oil to fry peppers in

Drain peppers and rinse with water. Open peppers, splitting in one side, so

that they lay flat on counter. Sprinkle with small amount of breadcrumbs,

reserving most to coat peppers with. Add minced garlic, shredded fontina

cheese, parsley, and grated romano cheese. Roll up peppers, keeping as much

filling inside as possible, then dredge in flour, egg, then seasoned bread

crumbs and set aside. Heat olive oil on medium−high heat in frypan. When

hot, fry peppers until golden, turning once to brown evenly. Sprinkle with

salt and pepper and serve.

Stuffed Roasted Peppers 27

 

 

 

 

 

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