STUFFED PEPPERS WITH BREADCRUMBS AND CHEESE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
• In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
• Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
• Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
• In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.

Steps:

• Put the bread to soak in warm water for about 10 minutes. Squeeze it well with your hands to get ride of the liquid then crumble it inside a large bowl.
• Cut tomatoes into cubes and finely chop garlic along with the herbs and half the capers.
• In a small frying pan, fry garlic and herbs for a few seconds with 1 tablespoon of oil.
• Add chopped tomatoes, mix and immediately turn off the heat, let the mixture cool down.
• Add all the ingredients into the bowl with bread, add the pecorino and the remaining capers.
• Season with salt and pepper, then mix for a couple of minutes to combine very well all ingredients.
• Trim about 1/2 -inch (1 cm) from tops of peppers. Remove the seeds then place them in a baking pan.
• Brush the peppers with a little olive oil and sprinkle them with a pinch of salt.
• Fill peppers using a spoon, pressing to compact the filling very well into it.
• Sprinkle with the breadcrumbs on top and drizzle with olive oil, cover with the tops of each pepper and bake in a preheated oven at 360°F (180C°) for 30 minutes.
• Remove the tops and continue baking for another 10 minutes.