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!

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!

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.

Ingredients

4  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) Rinse the peppers 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 the seasoned breadcrumbs, reserving most of them to coat the peppers with.

2) Add the minced garlic, shredded Fontina cheese, parsley, and grated Romano cheese.

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

4) Heat the olive oil on medium-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.

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