stuffed peppers

.stuffed peppers

Recipe from Agrigento.
Remove stems and seeds from peppers cutting tops off. For each pepper prepare a stuffing mixture with: 1 egg, 2 tablespoons of grated cheese, minced parsley, salt and a sufficiente breadcrumbs to have a consistent mixture. Stuff the peppers and close them with the tops cut previously. Stand them in a greasy baking pan and put in a moderate oven for 35-40 minutes.
Variants: stuffing mixtures vary according to the locality. Some require the adjunct of green olives, capers, hard-boiled eggs and a little oil.

.stuffed peppers (2)

Another recipe from Palerm. Here the stuffing mixture is completely different from the previous preparation.
Remove stems and seeds from peppers cutting just a small hole on the top. Prepare a stuffing mixture (in proportion) with a onion in slices fried until golden brown, add 6 salted anchovies without fish bones and 4 cloves of minced garlic. Remove from fire and, when colder, add 6 tablespoons of grated pecorino, a bunch of minced parsley and sufficient breadcrumbs until the mixture is soft. Stuff the peppers with this mixture and fry them in a pan. Turn them upside down frequently, add salt and pepper.
Variants: stuffing mixtures can contain minced meat, garlic, minced parsley, breadcrumbs and cheese. Another version requires the adjunct of tomato sauce, keep cooking.