Parmesan Stuffed Green Peppers
|Olive oil||1 Teaspoon|
|Green peppers||6 Medium, wiped clean|
|Black pepper||1⁄2 Teaspoon|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Parmesan cheese||2 Ounce, grated|
|Chopped parsley||2 Tablespoon|
|Egg whites||2 , beaten|
With the teaspoon of olive oil, lightly grease a medium sized baking dish and set it aside.
With a sharp knife, slice off a 1 inch strip from the wider end of each pepper.
Chop each pepper strip into small dice.
Carefully remove and discard the white pith and seeds from the inside of each pepper.
Half fill a large saucepan with water and bring it to the boil over moderately high heat.
Add the peppers and blanch them for 5 minutes.
Remove the saucepan from the heat.
Using a slotted spoon, remove the peppers from the water and pat them dry with kitchen paper towels.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium sized heatproof mixing bowl, set over a saucepan half filled with hot water, combine the eggs, salt, pepper, flour and milk.
Beating constantly with a wire whisk or rotary beater, cook the mixture over low heat until it thickens.
Remove the pan from the heat and stir in the onion, garlic, chopped pepper, cheese and parsley.
When these are thoroughly incorporated, fold in the egg yolks and then the egg whites with a metal spoon.
Spoon equal quantities of the egg mixture into each pepper.
Stand the peppers upright in the prepared baking dish and place the dish in the centre of the oven.
Bake for 20 to 25 minutes or until the tops are golden brown.
Remove the dish from the oven and transfer the peppers to a warmed serving dish.
Either serve them immediately or leave them to cool.