Roasted and Stuffed Peppers

Most but not everything in my life is carnivorous style of cooking. Today we are going into my vegetarian version style of cooking. Well vegetarian in my eyes. I enjoy a good pepper but nothing like a very good roasted or stuffed pepper. You have to be very vigilant in the way you prep peppers since the skin tends to be tough and you really don't want a whole mouth full of seeds.

ROASTED

Sweet roasted red peppers are a very simple recipe to follow. Where you can make the "mixture" and use it for different applications. All our purposes today we will only use it as an oil mix.

PEPPERS

8 to 10 whole red peppers

Preheat the oven to 450 and place pepper on a cooking sheet. Roast for about 30 minutes turning ever so often so all sides are roasted.TIP once peppers are roasted place them on a bowl or deep skillet (like bellow) and cover so the steam will make the skin separate from the pulp. Separate the seeds and stem and discard. The pulp could now be hand cut into portions or left in large pieces.

LIQUID

4 cups of olive oil

1/4 cup Balsamic vinegar
1 tablespoon of minced garlic

2 tablespoons of diced fresh parsley

1/4 lb of grated Parmesan cheese

Salt and pepper to taste

In large bowl mix ingredients with salt and pepper to taste. Take roasted peppers and place in plastic or container with a lid. Make sure liquid covers all the peppers keep refrigerated and ENJOY. Once all peppers are done DO NOT TROW AWAY LIQUID make more peppers and repeat.

STUFFED

PEPPERS

8 to 10 whole red peppers

1/2 cup of Tomato Sauce

FILLING 

1 lb of Bread crumbs

1/2 lb of grated cheese

1 tablespoon fresh parsley

1 tablespoon minced garlic

1 teaspoon pepper

Half all peppers (Top to bottom). Take all seeds and stems off the halves and place in 1/2 in deep cooking sheet. Fill up 1/4 of the way up with sauce and then the rest of the way with the FILLING.

DO NOT PACK DOWN because you want this to be bright and airy in feeling and putting too much FILLING will make it heavy. Once all the peppers have been filled fill up the cooking sheet with enough water to cover the bottom. Drizzle some oil over the FILLING so they don't burn. Preheat oven to 400 and bake for 20 minutes or until skins begin to roast. Then serve and ENJOY.

Thank you for taking your time to read this any comments post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you Wednesday

Leo