![]() Divide the mixture between the peppers, spooning it inside each one.įor the topping, mix the breadcrumbs with the remaining Parmesan, the chives and olive oil and scatter evenly over the stuffed pepper halves.īake in the preheated oven for 20 minutes or until the tops are crisp and golden. Parmesan cheese into the potatoes, then season generously with black pepper and a pinch of salt. Fold the yogurt, garlic, all the Cheddar cheese and half the Halve the Romano peppers lengthways straight through the stalk, removing any pith and seeds from inside, and place all eight halves cut side up on a baking sheet.ĭrain the potatoes, place in a bowl and mash as thoroughly as possible – the smoother the better. If your peppers are quite large, pop them in the oven first for 10 minutes to start the cooking process.” ![]() They work perfectly as a light meal served with salad or they make a wonderful accompaniment to a more substantial meal. Theo says: “These Romano peppers with a canned potato stuffing are so quick to make and are utterly delicious.
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