We took an impromptu trip to Pittsburgh this weekend. I didn’t decide to go until lunch time on Friday and we went right after work. It was very spontaneous and not like me at all, but we had a really good time. And now I’m sick again. I don’t know what it is, but I am constantly sick this winter. It’s awful. My house is falling apart and my birthday is on Friday, so we’re having people over on Saturday and I really need to clean.
This is one of my personal favorite dinners. It definitely isn’t the easiest thing to make, because the ratios need to be just right, but it’s so delicious. We make extras so we can eat it for lunch during the rest of the week. When we first made this recipe my husband called his mom, like he usually does for cooking questions, and she gave us her recipe. I’m not sure if we follow it exactly now, but the recipe is inspired from her recipe. We have tweaked it to make it our own. We serve this recipe with our Meat Sauce on the side.
Yields – 5 peppers
Prep time – 20 minutes
Bake time – 1 hour
- 2 cups of plain bread crumbs
- 2 eggs
- 3 cloves of garlic
- 1 TSP of oregano
- 1 TSP of parsley
- 1/2 a TSP of basil
- 1/2 a TSP of red pepper flakes
- 1/4 cup of grated parmesan cheese
- 5 cubanelle peppers
- 3 TBSPS of olive oil
- 1/4 cup of chopped black olives
- Preheat the oven to 350 degrees.
- Mix together the bread crumbs, garlic, oregano, parsley, basil, red pepper flakes, and parmesan cheese in a large bowl.
- Scramble the eggs in a separate bowl and then add the eggs, olive oil and black olives to the bread crumb mixture.
- Cut off the tops of the peppers and try to cut out as much of the pith (the white membrane on the inside of the peppers) and the seeds.
- Stuff the bread crumb mixture into the peppers, making sure to pack as much of it in as possible. Depending on the size of your peppers, you may have to make a little more bread crumb mixture.
- Bake for about 1 hour, turning the peppers over every 15 minutes to bake them evenly.