Stuffed Peppers, Onions And Tomatoes
Source of Recipe
cookbookcookery.com
List of Ingredients
- 2 medium red onions
- 2 large tomatoes
- 2 large red bell peppers, halved lengthwise, seeds and ribs removed
- 1 cup lightly toasted bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 cup finely chopped Italian parsley
- 1/4 cup extra-virgin olive oil plus extra for drizzling
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees.
- Peel the onions, leaving the root and stem ends intact, and halve lengthwise; set aside. Cut the tomatoes in half and squeeze the seeds and
juices into a small bowl; set the tomatoes and juices aside.
- Bring a large saucepan of water to a boil. Drop onion halves into the boiling water and blanch for 2 minutes; drain.
- When cool enough to handle, using a paring knife, remove the centers of the onions, leaving the outer three or four layers intact.
- Chop the onion centers and transfer to a large bowl. Add the tomato seeds and juices, bread crumbs, Parmigiano, parsley and olive oil and mix
well. Season with salt and pepper.
- Arrange the peppers, onion cups and tomatoes, cut side up, in a shallow baking dish. Stuff the vegetables with the bread- crumb mixture,
filling them just to the top.
- Drizzle a thin stream of olive oil over each vegetable. Bake, uncovered, for about 30 minutes or until the bread crumbs on top are dark brown
and crisp.
- Serve hot or at room temperature.
Final Comments
Makes 4 servings
|
|