Recipe: Stuffed Peppers, Onions and Tomatoes (Italian)

STUFFED PEPPERS, ONIONS AND TOMATOES

2 medium red onions
2 large tomatoes
2 large red bell peppers, halved lengthwise, seeds and ribs removed
1 cup lightly toasted bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup finely chopped Italian parsley
1/4 cup extra-virgin olive oil plus extra for drizzling
Salt and freshly ground black pepper

Preheat the oven to 450 degrees F.

Peel the onions, leaving the root and stem ends intact, and halve lengthwise; set aside. Cut the tomatoes in half and squeeze the seeds and juices into a small bowl; set the tomatoes and juices aside.

Bring a large saucepan of water to a boil. Drop onion halves into the boiling water and blanch for 2 minutes; drain.

When cool enough to handle, using a paring knife, remove the centers of the onions, leaving the outer three or four layers intact.

Chop the onion centers and transfer to a large bowl. Add the tomato seeds and juices, bread crumbs, Parmigiano, parsley and olive oil and mix well. Season with salt and pepper.

Arrange the peppers, onion cups and tomatoes, cut side up, in a shallow baking dish. Stuff the vegetables with the bread- crumb mixture, filling them just to the top.

Drizzle a thin stream of olive oil over each vegetable. Bake, uncovered, for about 30 minutes or until the bread crumbs on top are dark brown and crisp.

Serve hot or at room temperature.

Makes 4 servings
Source: Molto Italiano: 327 Simple Italian Recipes To Cook at Home by Mario Batali