4 - 7 oz. cans roasted peppers
1 cup seasoned breadcrumbs
8 oz. shredded fontina cheese
3 cloves minced garlic
1/4 cup imported grated romano cheese
A few sprigs of fresh parsley - chopped finely
Salt and pepper to taste
Method
- Flour and beaten eggs (enough to dredge 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 frypan. When hot, fry peppers until golden, turning once to brown evenly.
- Sprinkle with salt and pepper and serve
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