How to Prepare Italian Style Stuffed 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, she and her mamma have a not-so-secret plan...

They keep feeding me because I'm too skinny—according to them both!

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 enough. An insult to the family's honor!

The 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 how much I love it so I get it often and in huge portions...wonderful.

Ingredients

Cooking Instructions

1. Prepare the Peppers
Rinse the peppers under cold water. Slice down one side of each pepper and gently open them flat. Remove seeds and membranes.

2. Make the Filling
In a bowl, mix together the Fontina, garlic, chopped parsley, Pecorino, and 2–3 tablespoons of the seasoned breadcrumbs. Add a little salt and pepper to taste (remember, the cheeses are salty too).

3. Fill and Roll
Lay each pepper flat, inner side up. Spoon the cheese mixture evenly across the peppers. Carefully roll each one up, keeping the filling inside. If needed, secure the rolls with toothpicks.

4. Coat the Rolls
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with the remaining breadcrumbs.
Dredge each pepper roll first in flour, then dip in egg, then coat well in breadcrumbs.

5. Fry the Peppers
Pour about 1/2 inch of olive oil into a large frying pan and heat over medium-high. When hot, fry the stuffed peppers until golden brown and crisp on all sides—about 2–3 minutes per side. Turn carefully to avoid spilling the filling.

6. Drain and Serve
Transfer to a paper towel-lined plate to drain excess oil. Season with a pinch of salt and pepper while still hot. Serve warm.

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