- 1
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Gather ingredients
- 2
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Preheat oven to 450º
- 3
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Cut your tomatoes in half crosswise, and reserve seeds and juice in a small bowl
- 4
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Peel the onions with the ends untrimmed, and then in half lenthwise
- 5
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Cut red bell peppers in half
- 6
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Remove their seeds
- 7
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Set peppers, onions and tomatoes aside
- 8
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finely chop parsley
- 9
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Bring 2 quarts of water to a boil, and drop onion halves in and blanch for 2 minutes
- 10
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Drain onions
- 11
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When cool enough to handle, remove inner half of onion, leaving the outer 3 or 4 layers intact
- 12
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Chop inside layers of onions
- 13
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Mix inside layers of onion, tomato seeds and juice, bread crumbs, cheese, parsley, and 1/4 cup of olive oil
- 14
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Combine together
- 15
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In an oiled shallow medium casserole dish, arrange with cut side up
- 16
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Stuff loosely with bread crumb mixture
- 17
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Drizzle remaining olive oil on top and place in oven for about 30 minutes
- 18
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Remove from oven
- 19
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Enjoy :)
Ingredients
2 | Medium Red Bell Peppers |
2 | Medium Red Onions |
2 | Large Tomatoes |
1 | Cup Fresh Bread Crumbs |
½ | Cups Freshly Grated Parmigiano-Reggiano Cheese |
½ | Cups Finely Chopped Parsley |
6 | Tablespoons Extra Virgin Olive Oil |
Salt & Pepper To Taste |