Bell peppers Stuffed

Remove the stalk of the four bell peppers intended for filling, keeping the opening intact. Introduce a tablespoon and remove the seeds and white ribs, then wash the vegetables thoroughly and dry them with a clean kitchen towel. I bell peppers They must be empty, clean and free of surface moisture, so that the filling will adhere better during cooking.

Clean the others bell peppers Remove the stems, seeds, and white ribs, then cut them into medium-sized squares. Cut the pieces evenly so they cook evenly and can blend into the filling without falling apart completely.

Pour a very small amount of extra virgin olive oil into a skillet And gently sauté the bell peppers cut into squares. Cook them until they are softened and slightly flavored, without letting them dry out too much: the pan juices It will help make it tastier and more moist the mixture of the filling.

Collect the mixture in a large bowl soft bread crumb, chopped garlic, chopped parsley and basil, the pecorino grated and bell peppers fried with their pan juicesBeat an egg, add it to the mixture And salt. Mix with a wooden spoon until you obtain a smooth and well-mixed mass.

Distribute the filling in the bell peppers whole, filling them evenly without pressing it too much. Complete each bell pepper with a drizzle of extra virgin olive oil, so the surface and filling will remain softer during baking.

System i bell peppers stuffed in one baking pan and bake them at (356°F) 180°C. Cook them until the filling appears firm and the bell peppers they are tender; the scent of the pecorino and aromatic herbs signals that the preparation is ready to be served.

Bake the bell peppers and bring them to the table hot, as soon as they are cooked. Serve them when the filling is still soft and fragrant, so you can best appreciate the contrast between the pulp of the bell pepper and the consistency of the filling.