4 peppers
minced parsley
1 egg
300 gm of grated bread
150 gm of grated Parmesan cheese
1 garlic clove
a cup of stock
olive oil
Preparation:
Roast the peppers on alive flame As soon as the pepper
skin is scorched, wash the peppers well therefore empty
them with care. Knead the components of the stuffing
with the cup of stock. Spread the mixture so obtained in
the peppers. Lean the peppers in a frying pan with a lot
of oil. Insert the frying pan in the oven at an about
160 degree temperature. Cook for about 40/50 minutes.
