Parmesan Stuffed Green Peppers Recipe
Stuffed Green Peppers is the perfect dish that for your dinner spread! The flavors of this yummy Stuffed Green Peppers is simply captivating! My friend have nothing but praises for the Stuffed Green Peppers! Try it!
Ingredients
| Olive oil | 1 Teaspoon | |
| 6 medium sized green peppers, wiped clean | ||
| Eggs | 4 standard | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Flour | 2 Teaspoon | |
| Milk | 2 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Parmesan cheese | 2 Ounce, grated | |
| Parsley | 2 Tablespoon, chopped | |
| Egg yolks | 2 | |
| 2 egg whites, stiffly beaten | ||
Directions
With the teaspoon of olive oil, lightly grease a medium sized baking dish and set it aside.
With a sharp knife, slice off a 1 inch strip from the wider end of each pepper.
Chop each pepper strip into small dice.
Carefully remove and discard the white pith and seeds from the inside of each pepper.
Set aside.
Half fill a large saucepan with water and bring it to the boil over moderately high heat.
Add the peppers and blanch them for 5 minutes.
Remove the saucepan from the heat.
Using a slotted spoon, remove the peppers from the water and pat them dry with kitchen paper towels.
Set aside.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium sized heatproof mixing bowl, set over a saucepan half filled with hot water, combine the eggs, salt, pepper, flour and milk.
Beating constantly with a wire whisk or rotary beater, cook the mixture over low heat until it thickens.
Remove the pan from the heat and stir in the onion, garlic, chopped pepper, cheese and parsley.
When these are thoroughly incorporated, fold in the egg yolks and then the egg whites with a metal spoon.
Spoon equal quantities of the egg mixture into each pepper.
Stand the peppers upright in the prepared baking dish and place the dish in the centre of the oven.
Bake for 20 to 25 minutes or until the tops are golden brown.
Remove the dish from the oven and transfer the peppers to a warmed serving dish.
Either serve them immediately or leave them to cool.
With a sharp knife, slice off a 1 inch strip from the wider end of each pepper.
Chop each pepper strip into small dice.
Carefully remove and discard the white pith and seeds from the inside of each pepper.
Set aside.
Half fill a large saucepan with water and bring it to the boil over moderately high heat.
Add the peppers and blanch them for 5 minutes.
Remove the saucepan from the heat.
Using a slotted spoon, remove the peppers from the water and pat them dry with kitchen paper towels.
Set aside.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium sized heatproof mixing bowl, set over a saucepan half filled with hot water, combine the eggs, salt, pepper, flour and milk.
Beating constantly with a wire whisk or rotary beater, cook the mixture over low heat until it thickens.
Remove the pan from the heat and stir in the onion, garlic, chopped pepper, cheese and parsley.
When these are thoroughly incorporated, fold in the egg yolks and then the egg whites with a metal spoon.
Spoon equal quantities of the egg mixture into each pepper.
Stand the peppers upright in the prepared baking dish and place the dish in the centre of the oven.
Bake for 20 to 25 minutes or until the tops are golden brown.
Remove the dish from the oven and transfer the peppers to a warmed serving dish.
Either serve them immediately or leave them to cool.
Chef
