Stuffed Mini Sweet Peppers

From The Kitchen Of: Yolanda Caccamo Quackenbush


* 1 (2lb) bag of Mini Sweet Bell Peppers (about 32 in a bag)

* 1/2 cup of Panko Breadcrumbs

* 1/2 cup of Plain Italian Breadcrumbs

* 1/2 Cup of Freshly Grated Cheese (I buy the Italian Blend, which is a mix of Parmesan and Pecorino)

* 4-5 Cloves of Minced Garlic

* 1/4 cup of chopped fresh Parsley

* 4 1/2 TBSP. of Extra Virgin Olive Oil plus more for drizzling over the peppers

* Salt and Pepper to taste


* Pre-heat your oven to 425 degrees

* Rinse the peppers

* With a pairing knife, cut the tops of the peppers off and scoop out the seeds

* Take out two 9x13 baking dishes and lay the peppers flat down on the pan (that is why you need to pans, so that they all have a spot)

* Drizzle the peppers with Olive Oil and massage them with your hands in the oil (set aside

.... Now to make the stuffing

* In a medium bowl, add the Panko Breadcrumbs, Italian Breadcrumbs, Chopped Parsley, Minced Garlic, Grated Cheese, Salt, and Peppers.  Toss with a spoon.

* Add 4 1/2 TBSP of Extra Virgin Olive Oil and mix it up with your hands (The olive oil moisturizes the mixture)

* Stuff each pepper about 3/4 way full with a tiny spoon (I use an Espresso Spoon)

* Bake for 15 minutes and then lightly shake the pans around to make sure the peppers aren't sticking to the pan

* Bake another 15 minutes (30 all together)

Tip: My mom also does this exact same this with tff the vine tomatoes, and it is delicious!