Stuffed grilled peppers in the oven

ContorniAug 23 20132 Comments

peperoni al forno

Difficulty: Easy  Time: Long

INGREDIENTS (x 4 persons)

  • - 4 large peppers
  • - 10 tablespoons plain breadcrumbs
  • - 2 large handfuls of grated Parmesan
  • - 1 handful of fresh parsley, finely chopped
  • - extra virgin olive oil
  • - 1 garlic clove, thinly cut
  • - salt, ground pepper
  • - 3 teaspoons small capers

WHAT TO DO:

  • 1. Grill the peppers in an oven or on a barbeque.
  • 2. Once the skin is blackened, allow the peppers to cool down.
  • 3. Then steam them for few minutes in a covered pan.
  • 4. Peel them carefully and deseed them. Place them on a separate plate.
  • 5. Using a bowl get the filling ready by mixing the breadcrumbs, Parmesan, parsley, capers, garlic, a few teaspoons of olive oil, and salt/pepper.
  • 6. Cut the grilled pepper in three or four parts making sure they keep a kind of ‘boat’ shape.
  • 7. Stuff each pepper ‘boats’ with the mix. Finish with a some olive oil and ground pepper.
  • 8. Grill au gratin into an oven at 170°C for 10-15 minutes until crusty on the surface.

TIPS & TRICKS:

  • - These stuffed peppers are easy to do and give a great final result, believe me!
  • - They are fantastic as a starter or as a party recipe.
  • - You can serve the peppers warm or cold as a summer dish. They are even better if they are prepared slightly in advance so they can rest and get the flavour of the stuffing.