6 green italian finger peppers
l cup fresh soft bread crumbs (use day old Italian bread ground in processor)
2 garlic cloves, chopped
l tbsps. chopped parsley
l/4 cup parmesan cheese
s&p to taste
olive ol
remove stems and seeds from peppers leaving a small opening. Mix together bread crumbs, garlic, parsley, cheese, s&p. Slowly drizzle olive oil over the mixture until crumbs are slightly glistening. Push the bread stuffing into the pper cavity loosely, do not pack. Place peppes on baking sheet. Drizzle very lightly with more olive oil and sprinkle with salt. Baie 9in 450 oven for about 20 mins. (check after about l7 mins!!!) or until dark and almost burned. This gives them a tsty flavor. Let peppes rest at least l/2 hr before transferring them to serving platter. TYhey will keep 2 to 3 days inrefrigerator.
Amounts: 4 cups bread crumbs
l cup parmesan
7-8 garlic cloves
l tbsp. dried parsley
s&p to taste
This amount will fill l0-l2 med. sized peppers correctly.
North End cook book TO MAKE 10-12 IT WILL TAKE ONE SMALL LOAF OF PEPPERIDGE FARM BREAD THESE ARE DELICIOUS