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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37355/full/37355/stuffed-red-peppers/ <br /><br /> <b>Stuffed Red Peppers</b> <br /> Monday, March 2, 2009 | by <br /><br />Serves 6<br /><br />3 large red bell peppers<br />1⁄2 cup extra virgin olive oil<br />3 cloves garlic, finely chopped<br />1⁄4 lb. shredded cheese, such as fontina or Monterey Jack<br />4 oz. breadcrumbs or matzah meal<br />2 Tbs. chopped Italian parsley<br />1⁄2 tsp. dried thyme<br />1 tsp. fine sea salt<br />1 tsp. pepper<br />4 small zucchini, finely chopped<br /><br />Cut the peppers in half lengthwise and remove their seeds and cores.<br /><br />In a large bowl, combine 1⁄4 cup olive oil, garlic, cheese, 2 oz. breadcrumbs, thyme, salt and pepper. Mix well, then add the zucchini, tossing well to coat the zucchini.<br /><br />Stuff the peppers generously with the zucchini mixture.<br /><br />Lightly oil the bottom of a baking dish and place the stuffed peppers in it. Sprinkle the remaining olive oil, breadcrumbs and chopped Italian parsley over the peppers. Bake in a preheated 400-degree oven about 45 minutes, until the peppers are tender and the surface of the stuffing is nicely browned. Serve warm or at room temperature.<br />(Rebecca Ets-Hokin)<br />

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