Stuffed Italian Pepper Frittata
Be sure to use Italian green peppers for this dish—they are lighter in color, smaller, and longer than green bell peppers. This dish has an impressive presentation, with the stuffed peppers set into the frittata.
Serves 10
2 tablespoons olive oil
2 large slices Italian bread, toasted
2 sprigs fresh sage or
1 tablespoon dried
2 large yellow onions
5 small fresh Italian peppers
1 pound ground pork
¼ cup fresh-grated Romano cheese
Fresh-cracked black pepper
10 eggs
1 cup milk
Preheat oven to 375°F. Lightly grease 2 large baking pans with the oil. Moisten the toasted bread with water and immediately squeeze out the water. Clean and chop the sage. Peel and finely dice the onions. Cut the green peppers in half lengthwise, and remove the seeds.
Mix together the pork, bread, sage, onions, cheese, and black pepper in a large mixing bowl. Stuff each pepper half with the pork mixture, and place stuffed side up in 1 of the prepared baking pans. Bake for 40 minutes, uncovered. Transfer the peppers to a rack to drain.
While the peppers cook, beat the eggs in a large bowl and whisk in the milk.
Arrange the peppers in the other prepared pan. Pour in the egg mixture.
Cover the pan, and bake for 15 minutes. Uncover, and bake for 5 to 10 minutes, until the egg is set. Sprinkle with black pepper, and serve.
