Anononymous 7-30-05

4 - 7 oz. cans roasted peppers

1 cup seasoned breadcrumbs

8 oz. shredded fontina cheese

3 cloves minced garlic

1/4 cup imported grated romano cheese

A few sprigs of fresh

parsley, chopped fine

Salt and pepper

Flour and beaten eggs (enough to dredge peppers in)

Olive oil to fry peppers in

Drain peppers and rinse with water. Open peppers, splitting in one side,

so that they lay flat on counter. Sprinkle with small amount of

breadcrumbs, reserving most to coat peppers with. Add minced garlic,

shredded fontina cheese, parsley, and grated romano cheese. Roll up

peppers, keeping as much filling inside as possible, then dredge in

flour, egg, then seasoned bread crumbs and set aside. Heat olive oil

on medium-high heat in frypan. When hot, fry peppers until

golden, turning once to brown evenly. Sprinkle with salt and pepper

and serve.