Peperoni al Forno Ripieni di Zucchine

Name: Peperoni al Forno Ripieni di Zucchine (Baked Red Peppers Stuffed With Zucchini)
Yield: For 6 Persons
Cuisine: Italy
Ingredients: ¼ pound fontina or Emmenthal cheese, grated to yield about 1 cup; ⅓ cup fine, dry, unflavored bread crumbs, plus 2 tablespoons; 3 tablespoons chopped parsley; ¼ pound fontina or Emmenthal cheese, grated to yield about 1 cup; Salt; Black pepper in a grinder; ⅓ cup fine, dry, unflavored bread crumbs, plus 2 tablespoons; ½ teaspoon thyme; ½ cup extra virgin olive oil, plus 1 tablespoon for greasing the baking pan; 1 teaspoon garlic chopped fine; 4 large sweet red bell peppers; 5 small zucchini, scrubbed thoroughly clean and sliced into the thinnest possible rounds

Baked Red Peppers Stuffed With Zucchini

Preparation info

For
6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

4 large sweet red bell peppers
½ cup extra virgin olive oil, plus 1 tablespoon

Europe
Italy
Side dish
Starter
Mediterranean
Vegan
Spicy

Method

Turn on the oven to 400°F.
Peel the peppers with a swivel-action peeler, using a side-to-side sawing motion and a light touch. Cut the peppers into sections at least 2½ inches broad or in halves. Following the peppers’ creases wh