Stuffed and Roasted Peppers
4-7 oz. cans roasted peppers
1 cup seasoned bread crumbs
8 oz shredded fontina cheese
3 cloves minced garlic
A few sprigs of Fresh parsley, chopped fine
Salt and Pepper
Flour and beaten eggs (enough to dredge peppers in)
Olive oil to fry peppers in
Drain peppers and rinse with water. Open peppers, splitting in one side, so that they lay flat on counter. Sprinkle with small amount of breadcrumbs, reserving most to coat peppers with. Add minced garlic, shredded fontina cheese, parsley, and grated Romano cheese. Roll-up peppers, keeping as much filling inside as possible, then dredge in flour, egg, then seasoned bread crumbs and set aside. Heat olive oil on medium-high heat in a frypan. When hot, fry peppers until golden, turning once to brown evenly. Sprinkle with salt and pepper and serve.
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