1 medium green pepper (120 g)
1 medium yellow pepper (120 g)
1 medium red pepper (120 g)
1 tablespoon of olive oil
1 tablespoon of butter
4 cloves of garlic, minced
2 lightly beaten eggs
1 tablespoon of oregano
1 cup of grated Parmesan cheese (110 g)
11 slices of breaded form without crust, processed in a blender
1/2 teaspoon of salt
1 tablespoon of chopped parsley
6 green pimentos, chopped
2 tablespoons of finely chopped tomato
1 medium green pepper (120 g)
1 medium yellow pepper (120 g)
1 medium red pepper (120 g)
1 tablespoon of olive oil
1 tablespoon of butter
4 cloves of garlic, minced
2 lightly beaten eggs
1 tablespoon of oregano
1 cup of grated Parmesan cheese (110 g)
11 slices of breaded form without crust, processed in a blender
1/2 teaspoon of salt
1 tablespoon of chopped parsley
6 green pimentos, chopped
2 tablespoons of finely chopped tomato
Preheat the oven to 200°C (hot)
With a sharp knife, cut the peppers in half lengthwise, remove the seeds and keep the pulp
In a medium saucepan, bring 1 liter of water to a boil at high heat
Add the peppers and cook until they become tender (about 15 minutes)
Drain and arrange on a baking sheet. Reserve
In a large skillet, melt the butter and olive oil over medium heat
Add the garlic and cook until it starts to brown (about 4 minutes)
Add the eggs, oregano, and Parmesan cheese
When the eggs start to set, stir until they become granulated (about 1 minute)
Add the breaded form and stir quickly
Season with salt, parsley, and half of the chopped pimentos
Mix well
Stuff the peppers with this mixture and decorate with the remaining pimentos and chopped tomato
Bake in a preheated oven at 200°C (hot) for about 20 minutes until the filling is nicely browned
Serve immediately
296 calories per serving
