I don’t know about you, but at the moment my farmer’s market is all about peppers. It seems like each stand is at least 50% filled with baskets of peppers. Everything from big glossy bell peppers to teeny tiny hot pepperoncino, and everything in between.
This is a recipe I make at this time of year because it’s so versitile. These are not the kind of heavy stuffed peppers you may be used to, filled to the brim with things like sausage and mozzarella. Instead they are given a dusting of a lighter bread based filling that makes them perfect as a starter, side dish or just a delicious lunch.
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