Lay the peppers cut side up on a baking sheet, and bake for 15 minutes.

Sprinkle the bread crumb mixture over the top. If your bread is without salt, just like the tuscan bread, add a pinch of salt to taste. Panko bread crumbs are available in most grocery stores, in the asian section, so look for them.

Add raisins, eggs, cheese, bread crumbs, ½ cup of the tomato sauce, garlic powder, italian seasoning and black pepper and mix to combine.

Spoon a tablespoon of oil in each. Capers rinsed and drained ( i like the tiny capers for this) 1 1/4 tsp kosher salt. Cut the peppers into quarters, and remove the seeds and membranes.

Then, oil spray the bottom of a 13 x 9 x 3 inches baking dish.

Sprinkle with the breadcrumbs on top and drizzle with olive oil, cover with the tops of each pepper and bake in a preheated oven at 360°f (180c°) for about 30 minutes. Stir together bread crumbs, meat, eggs, parsley, parmesan, and red pepper flakes in a mixing bowl. Lightly grease a medium baking dish with 1.

Fill the peppers with the help of a spoon and.

Squeeze all the excess liquid out of the bread. Place about 1/2 cup of the eggplant mixture on one end of each pepper and roll each pepper up like a jelly roll. You can also mix them in with other kinds of bread crumbs for a little bit crunchier texture.

Taste and season with salt and pepper as needed.

Place the peppers in an oiled baking dish and drizzle them with the 2 tablespoons olive oil. Cut peppers in half, and clean. A traditional italian stuffed pepper will have dried bread crumbs instead of rice.