Stuffed Roasted Peppers
ItalianVegetarianIntermediate30 minBy Northstar
Ingredients
Servings
4
- 4 can roasted peppers (7 oz each), drained
- 1 cup seasoned breadcrumbs
- 8 oz fontina cheese, shredded
- 3 clove garlic, minced
- 0.3 cup grated Romano cheese
- 2 tbsp fresh parsley, finely chopped
- 1 tsp salt and pepper
- 0.5 cup all-purpose flour for dredging
- 2 large eggs, beaten
- 0.3 cup olive oil for frying
Instructions
- 1
Drain roasted peppers and rinse with water. Open each pepper, splitting one side, so it lays flat.
- 2
Sprinkle a small amount of breadcrumbs on each pepper. Add minced garlic, shredded fontina, parsley, and grated Romano.
- 3
Roll up peppers, keeping filling inside. Dredge each rolled pepper in flour, then beaten egg, then seasoned breadcrumbs.
- 4
Heat olive oil in a skillet over medium-high heat. When hot, fry peppers until golden, turning once to brown evenly.
- 5
Sprinkle with salt and pepper and serve.