Name: Stuffed Bell Peppers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 red bell peppers, halved – ribs and seed removed; 1 cup of loosely packed fresh whole cilantro – remove stems - then chopped; 1 ½ cups of Italian style bread crumbs; 2 tsp. capers; ¼ cup chopped almonds; ¼ cup raisins – chopped; 3 – 4 tbs. olive oil; Red onion – sliced very thin; Fresh grated Romano cheese

Ingredients

Units Scale

3 red bell peppers, halved - ribs and seed removed
1 cup of loosely packed fresh whole cilantro - remove stems - then chopped
1 1/2 cups of Italian style bread crumbs
2 tsp. capers
1/4 cup chopped almonds
1/4 cup raisins - chopped
3 - 4 tbs. olive oil
Red onion - sliced very thin
Fresh grated Romano cheese

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Instructions

Heat a small cast iron frying pan with a tablespoon or two of olive oil and sauté the red onion until it is slightly charred and set aside.
Heat a large cast iron frying pan with 2 – 3 tbs. olive oil.
Add the chopped cilantro, garlic, raisins, capers, almonds and bread crumbs and toss for a minute or two. Add more olive oil if the mixture is a bit too dry.
Fill the halved peppers with the mixture.
Place the stuffed peppers in the cast iron frying pan and top with fresh grated Romano cheese and the charred red onion.
Loosely cover the stuffed peppers and cook until the cheese has melted and the bottoms of the peppers are slightly charred.

Prep Time: 5 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 3-6