12 cubanelle peppers
5-6 c. of fresh breadcrumbs
6 cloves of minced garlic
1/2 c. finely chopped onion (I like Vidalia)
2 tbsp. olive oil, plus ¾ to 1 c.
3/4-1 c. grated pecorino cheese
3-4 tbsp. chopped parsley
salt, pepper, onion and garlic powder to taste
Wash peppers then slice off the top and reserve and remove seeds.
If you have a food processor, coarsely chop day old Italian bread. If not you can crumble by hand.
Sautee onion and garlic in 2 tbsp. of olive oil until soft and add seasoning.
Transfer the onion and garlic mixture to the food processor along with parsley, grated cheese and more seasoning if desired. Pulse to combine, adding more olive oil, a half cup at time, until mixture is moist enough to hold together.
Stuff peppers along with the reserved tops and place in a baking pan that has been drizzled with olive oil. Drizzle more oil over the top and bake uncovered at 375 F. for 30-40 until peppers are soft. Serve hot or at room temperature.
They freeze really well and make a great side dish with or almost anything!
