Stuffed Peppers ( Inglese )

Red peppers (long ones or round ones)
Bread (a day or older)
2 eggs
Grated parmigiano cheese
2-3 garlic cloves (chopped finely)
Salt to taste
1 tbsp. of fresh or dry parsley
Black pepper to taste
Fresh basil leaves chopped
Oil for mixing about 1/4 cup (extra virgin)


Wash peppers and dry. Remove the head of pepper and clean the insides.
Take the bread and soak it in water. Press between hands and remove excess water and crumble it up.
In a bowl mix all ingredients except the peppers.

In a pan, stuff the peppers with the bread mixture and align in a row. Drizzle with a little oil and add some more salt over the peppers. Add about ½ cup of water into pan and cover and cook for about 1 to 2 hours at 350F.
Turn once during cooking be careful not to prick the peppers, use 2 spoons. Just towards the end at about ½ before done, remove aluminium paper and put to broil. They become crispy be careful not to burn them and turn the peppers so even on both sides. Let the peppers rest on stove for 15 minutes, they taste better when cooled.

Serve with cheese or salad and red wine.

ENJOY