Recipe ingredients
- 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, to dredge peppers in
- Olive oil to fry peppers in
Recipe method
- 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.
Other italian recipes:
Stuffed roasted peppers recipe
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