Red peppers halves filled with parmigiano, veal and oven toasted bread
Ingredients
6 medium red and yellow peppers
300 gr of Minced veal
80 gr Parmigiano grated
a good pinch of oregano
Bread steeped with tomato
Breadcrumbs
A good handful of Parsley chopped
2 eggs
Salt
Freshly ground pepper
Extra virgin olive oil
800 gr Italian diced tomatoes
3 cloves of garlic crushed
½ cup of sultanas
½ cup of pine nuts
Method
Cut the peppers through the stem in half lengthwise, scrape all the seeds out and rub with a little extra virgin and salt.
In a large bowl combine the minced veal, parmigiano, sultanas, pine nuts, eggs, salt and pepper, the chopped parsley, the oregano and the soaked bread (cut the bread in cubes, rub some squashed tomato on it, season then toast)
Fill the peppers with the minced veal mixture and put aside. Preheat the oven to 200 degrees celsius Place a roasting pan on a moderate flame drizzle a little extra virgin olive oil, add a little garlic and sauté until fragrant.
Add the tomatoes and cook for about 15 minutes. Place the red peppers in the roasting pan, mince-up, bake In the oven for about 30 to 40 minutes, checking every now and then for readiness.
You can serve the peperoni as an antipasto as an entrée or a main course garnished with the salsa they were roasted in
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