Italian Style Stuffed Green Peppers:
This is a flexible recipe that you may like to try!
It makes 4 servings but can be multiplied as you like.
Great as a hearty “tapas” hors d’oeuvre with wine or as a main dish served with pasta and sauce or rice!
Start with 2 large green peppers (or red peppers for more flavor).
Stem them and hollow out the seeds, etc.
Preheat the oven to 400 degrees.
Take 4 slices of bread, and lay them on a flat baking sheet, adding a dusting of garlic and onion powder and a little oil if you like.
Also, season your pancetta on another cookie or baking sheet with:
1tsp each oregano, garlic, onion powder, & paprika
1/2 tsp black pepper and a dusting of cayenne pepper
They should both be baked about 10-15 mins, turning the toast over halfway through.
When done the toast will be toasted through and only just golden brown, and the pancetta will be well crisped.
Chop a small or medium-sized tomato into 1 inch pieces
Chop 2-3 green onions or a medium sized white or red onion
When the toast and pancetta are done, reduce the oven heat to 350 degrees.
Cut the bread slices into 1/2 inch crouton squares.
In a medium bowl add the croutons, pancetta, (leaving any extra oil), tomato (with plenty of the juice), and onion.
2 Tbsp Balsamic vinegar
1/4 cup red or white wine
only enough water to combine (2-3 Tbsp)
Spoon into your pepper “shells” evenly distributing the mixture.
This is Taleggio cheese:
It has a semi-soft texture and full flavor and a salty bite. You won’t really need to add salt in this recipe.
Bake on a flat baking sheet for 30-40 mins, when done, the cheese will be melted but not browned, and the mixture will be solid when you cut through.
Open a chianti, sangria, or cabernet sauvignon and enjoy!