There are numerous variations of the recipe for stuffed roasted sweet peppers, the one I propose today has a flavor that is very reminiscent of southern Italy as it is based on italian sausage and pecorino romano cheese.
Sweet Peppers (the long and narrow ones) to taste
400 gr of Italian Sausage
40 gr of Grated Pecorino Romano Cheese
2 tablespoons of Breadcrumbs
Parsley to taste
Extra Virgin Olive Oil to taste
Before starting the actual preparation, we wash our sweet peppers by removing the head (which we will reuse) and all the seeds. We turn on the oven and bring it to 220 degrees.
In the meantime we wait, in a rather large bowl, mix the crushed sausage with the egg, the pecorino romano cheese, the breadcrumbs, the olive oil and the parsley. There is no need to add more salt because the pecorino romani cheese is already salty enough.
As soon as a homogeneous mixture is obtained, we will compile the sweet peppers that will subsequently be closed from their heads that we have previously stored.
Place the stuffed sweet peppers on an oiled baking tray and bake them for at least 40 min. Obviously, according to the width, cooking times can vary more or less. While cooking, regularly and gently, turn the stuffed roasted sweet peppers in order to make cooking as uniform as possible. Let it cook for another 5 minutes, this time with the grill… Wait a few minutes before serving our stuffed roasted sweet peppers.