Brit + Co Guides Logo

How to make stuffed peppers onions and tomatoes goldburt

Make Stuffed Peppers Onions and Tomatoes Goldburt

15
STEPS
INGREDIENTS
Gather ingredients

Gather ingredients

Preheat oven to 450\u00ba

Preheat oven to 450º

Cut your tomatoes in half crosswise, and reserve seeds and juice in a small bowl

Cut your tomatoes in half crosswise, and reserve seeds and juice in a small bowl

Peel the onions with the ends untrimmed, and then in half lenthwise

Peel the onions with the ends untrimmed, and then in half lenthwise

Cut red bell peppers in half

Cut red bell peppers in half

Remove their seeds

Remove their seeds

Set peppers, onions and tomatoes aside

Set peppers, onions and tomatoes aside

finely chop parsley

finely chop parsley

Bring 2 quarts of water to a boil, and drop onion halves in and blanch for 2 minutes

Bring 2 quarts of water to a boil, and drop onion halves in and blanch for 2 minutes

Drain onions

Drain onions

When cool enough to handle, remove inner half of onion, leaving the outer 3 or 4 layers intact

When cool enough to handle, remove inner half of onion, leaving the outer 3 or 4 layers intact

Chop inside layers of onions

Chop inside layers of onions

Mix inside layers of onion, tomato seeds and juice, bread crumbs, cheese, parsley, and 1/4 cup of olive oil

Mix inside layers of onion, tomato seeds and juice, bread crumbs, cheese, parsley, and 1/4 cup of olive oil

Combine together

Combine together

In an oiled shallow medium casserole dish, arrange with cut side up

In an oiled shallow medium casserole dish, arrange with cut side up

Stuff loosely with bread crumb mixture

Stuff loosely with bread crumb mixture

Drizzle remaining olive oil on top and place in oven for about 30 minutes

Drizzle remaining olive oil on top and place in oven for about 30 minutes

Remove from oven

Remove from oven

Enjoy :)

  • 2.0 Medium Red Bell Peppers
  • 2.0 Medium Red Onions
  • 2.0 Large Tomatoes
  • 1.0c Fresh Bread Crumbs
  • 1/2c Freshly Grated Parmigiano-Reggiano Cheese
  • 1/2c Finely Chopped Parsley
  • 6.0Tbsp Extra Virgin Olive Oil
  • Salt & Pepper To Taste