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Italian Stuffed Peppers




Source of Recipe


Internet


List of Ingredients




Bell Peppers, any color (red, yellow, orange, green), 1/2 pepper per serving
Italian Bread Crumbs
Garlic
Fresh Parsley
Black Pepper
Onions
Grated Romano Cheese
Fresh Tyme, finely chopped
Hot Pepper Flakes, chopped, optional.

Flavored Olive Oil for Dipping :
20 ounce clear glass bottle with a narrow neck
17 ounces of extra virgin olive oil
Fresh sprig of rosemary
1 Bay leaf
Fresh sprig of oregano (optional)
Fresh clove of garlic, split (optional)
Cracked black pepper to taste (optional)


Recipe



First off, make your garlic-infused olive oil.

Next, finely chop your fresh tyme, put it in with the bread crumbs, chop hot pepper flakes and also put into the bread crumbs if you like it hot and spicy. Add your grated parmagiano reggiano cheese (this cheese is mild but flavorful), and chopped parsley.

Add in your plive oil infused with garlic, this will bind it all together. Preheat the oven to 400F. In a glass oven dish and drizzle some more of that olive oil and salt over the halved peppers, put some olive oil at the bottom of the pan, place the pepper halves after you have pressed about 1" of stuffing inside of them (you dont want to over do it have have it taste like saw dust). Drizzle more olive oil, add cold water or white wine into the dish, no more than an inch or so, pour over peppers and into the pan, cover with foil with holes for steam to release. Cook at 400F for about 30 minutes. After you have removed all the peppers, spoon garlic/oil out use it to top the peppers off.