Romano Italian Stuffed Peppers

by Billy Ray Bradford
PepperPreheat the oven to 350º.

In a small village north of Rome where the seat of the Etruscan empire reined 3000 years ago, there is a wonderful woman living outside of town with her husband. On their land is 200+ Etruscan catacombs over looking the castle....a most amazing place.  She is renown for her country Italian meals. Here is her stuffed red pepper recipe. Fresh ingrediants wherever possible!

Red peppers
Sea salt or better
Bread crumbs
Tomato sauce
Fresh mozzarella(cubed)
Olive oil
Basil Leaf (large)

Cut the top off of each pepper, hollow out and de-seed. Lightly spread olive over the outside and salt. Put a basil leaf (or more if you are a fan of basil like I am) in the bottom of the pepper and them drop 3 thumb size cubes of Mozzarella into the pepper. Add 1-2 tablespoons of tomato sauce mixed with some olive oil. Make sure that 3/4 of the pepper is covered in cheese and sauce.

Sprinkle the tops of each pepper with bread crumbs. Bake for 30-45 minutes testing for softness and toasting of the tops. Take out and cool for a few minutes. Sprinkle a pinch of fresh chopped basil on top. Pair with a light red wine like a Zin or Pinot Noir. If you like white, Sauvignon Blanc will blossom in your mouth after your taste of stuffed pepper. Manga!