A delightful twist on classic stuffed bell peppers, featuring a cheesy and herbaceous filling baked to perfection.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the peppers.
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
Cutting the peppers lengthwise creates a stable base for stuffing.
In a mixing bowl, beat the eggs with the water until well combined.
Beating the eggs thoroughly ensures a smooth mixture.
Add the breadcrumbs, grated Romano cheese, and chopped parsley to the egg mixture and stir until the consistency resembles wet sand.
Adjust the water amount if the mixture is too dry or too wet.
Spoon the filling into the prepared bell pepper halves, pressing gently to pack it in.
Don't overfill the peppers to avoid spillage during baking.
Place the stuffed peppers in a baking dish and bake in the preheated oven for 40 minutes.
Cover the dish with foil for the first 20 minutes to prevent the tops from browning too quickly.
Remove the dish from the oven, spoon marinara sauce over each pepper, and sprinkle with shredded mozzarella cheese.
Adding the sauce and cheese at the end prevents them from overcooking.
Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Broil for 1-2 minutes for a golden, bubbly cheese topping.
Serve the stuffed peppers warm, garnished with extra parsley if desired.
Serve with a side of garlic bread or a fresh salad for a complete meal.
Nutze unsere App für das beste Erlebnis
