Stuffed Roasted Peppers

I know I do go on rather a lot about the joys of eating on this site. What can I do my wife Maria is a great cook. Plus being Italian her and her mamma have a not so secret plan! They keep feeding me because I'm too skinny.

Being skinny is not good to mamma-in-law. It reflects badly on their cooking. Makes it look like her daughter doesn't feed me. An insult to the family's honour!

Result is I have to keep eating like crazy. I never get fatter... just keep on eating. I love it!

This recipe is one of their secret weapons, they know I love it so I get it often and in huge portions...wonderful.

Stuffed Roasted Peppers - Ingredients

4 7 oz. cans of roasted peppers

1 cup of seasoned breadcrumbs

8 oz. of shredded fontina cheese

3 cloves of minced garlic

1/4 cup grated Pecorino cheese

A few sprigs of fresh parsley, chopped up finely

Salt and pepper to taste

Flour and beaten eggs (enough to cover the peppers in)

Olive oil to fry the peppers in

Cooking Instructions

1) Drain the peppers and rinse with water. Open the peppers up by cutting open one side and then open them up so that they are lying flat on the counter. Sprinkle with a small amount of breadcrumbs, reserving most of them to coat the peppers with.

2) Add the minced garlic, shredded fontina cheese, parsley, and the grated romano cheese.

3) Roll up the peppers, while keeping as much filling inside as possible, then smother in the flour, egg, then the seasoned bread crumbs and set aside.

4) Heat the olive oil on a medium to high heat in the frying pan. When the oil is hot, fry the peppers until they turn golden, turning once to brown evenly. Sprinkle with salt and pepper and serve.

Maria sometimes adds sweetcorn and a little rice to the mixture, it isn't the authentic way but I love sweetcorn and rice. Try it if you like but if you want it the "real" way then don't change anything.

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