Ingredients
- 2 red bell peppers, washed, cut lengthwise, and cored
- 1 Vidalia onion, peeled and cut crosswise
- 1/4 cup flat leaf parsley, chopped
- 1 cup sharp cheddar, grated
- 1 tablespoon thyme, minced
- 1 tablespoon rosemary, minced
- 1 cup bread crumbs*
- 1 clove garlic, minced
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne
- Salt
- Pepper
- Extra virgin olive oil
Directions
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ke sure your rack is in the middle, and set the oven to 400. Bring a pot to boil. Blanche the onion in the water for 2 minutes. Strain. Once cool enough to touch, remove all but the outer three layers. Dice the remaining onion, and patch any holes in the outer shell with a piece of diced onion. Assemble the remaining ingredients in a medium bowl, but reserve a small amount of cheddar. Salt and pepper to taste. Arrange the pepper and onion halves on a cookie sheet. Stuff each up to the top. Drizzle olive oil over each one. Top with the remaining cheddar. Place in the oven to bake for 45 minutes. Serve immediately.
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If you’re making the bread crumbs from scratch, you need a good day old hand-formed bread. Set the oven to 300. Rip up the bread into 1-2 inch sizable chunks, and throw away any large crust. Place the crumbs in the oven for 10-15 minutes. Remove and transfer to the food processor. Pulse until at breadcrumb size.