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Grilled pointed peppers, filled with cheese and breaded

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Ingredients for 4 servings:

  • 8 pointed peppers, red
  • 8 slices of cheese
  • 3 eggs
  • salt and pepper
  • breadcrumbs
  • 4 tbsp oil, for baking

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Grill the pointed peppers, peel, and deseed. Drain. Fill each with a slice of cheese. Beat the eggs and season with salt and pepper. Dip the stuffed peppers in the egg, then coat in breadcrumbs. Brown on both sides in hot oil. Do not serve too hot, as the cheese will be too runny. It’s best to wait 10 minutes. Mashed potatoes go well with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Grilled pointed peppers, filled with cheese and breaded