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Ingredients
- 15 to 18 peppers (sweet Delilah or fryers)
- 3/4 cup extra Virgin olive oil (180 ml)
- 1 1/2 cups breadcrumbs (135 g)
- 1 cup Pecorino Romano
- 3-5 cloves garlic chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- Fresh cracked black pepper
- Salt
Instructions
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Rinse peppers in cold water, pat dry and cut in half longways. Remove stem and seeds.
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Place halved peppers in a large bowl. Add 1/4 cup extra virgin olive oil, salt and pepper. Mix so that oil coats peppers evenly.
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Line peppers on a cookie sheet lined with parchment paper.
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Mix breadcrumbs, cheese, garlic, parsley, 1/4 cup oil, pepper. Mix and taste before adding more salt if needed.
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Using a spoon spread breadcrumbs mixture on every pepper and pressing down gently. Drizzle with the rest of oil.
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Bake at 350°F (180°C) for about 45 minutes.
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Serve hot or at room temperature.
