Stuffed peppers

Do you want to prepare a quick and tasty dish? Then, stuffed pepers are what you're looking for. For this recipe, I recommend you to use small and round peppers, because they cook faster than the big peppers. If you use all the three varieties colors of peppers: red, yellow and green, you will notice how the taste changes slightly from one to another, and you can bring to the table an explosion of colors which is a good thing, because the appearance is important too.

First, start to cut the top of the peppers, trying to stay near as close as possible to the green stem. Consider that the hole, you will open, must be sufficient baggy to permitt you to fill the peppers, but it should not be large or the filling may come out. I suggest you to set aside the top of the peppers, so you can use it as a decorative cork.

Now, start to prepare your "mollica" (grated soft part of day-old bread) seasoned. Season the "mollica" with oil, salt, ground black peppercon, 1 chopped clove of garlic and parsley and grated cheese (half Parmesan and half Roman sharp ewe's). Simultaneously wash basil leaves (it's preferable to use the small leaves quality) and dice mozzarella and tomatoes.

Now, fill half all your peppers. After add two cubes of mozzarella, two cubes of tomato and one or two basil leaves in each of them. End to fill the peppers with "mollica", press lightly filling so it becomes settled and, finally, add a little oil. After oiling the bottom of a heat-resistant dish, put inside the peppers, with their decorative cork on the top, taking care to place them very closed so they can't move and fall laterally. Bake at 180° C for about 40 minutes.

These peppers are ideal for everyone, even for friends who follow the vegan diet, and a glass of chilled good white wine will exalt the taste.

Doses for 4 people:

- 12 round peppers
- 3 plum tomatoes
- 1 mozzarella (125 grams/4,5 oz)
- 700 grams/1 lb 8 oz of grated soft part of day-old bread
- 50 grams/2 oz of grated Parmesan
- 50 grams/2 oz of grated Roman sharp ewe's
- 1 clove of garlic
- parsley
- basil (preferable small leaves quality)
- salt and ground black pepper
- extravirgin olive oil

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