Peperoni Croccanti (Crispy Bell Peppers Stuffed with Herbs)

1. Preheat your oven to 450 degrees F.

2. Wash peppers, trim the tops and bottoms, cut in half VERTICALLY and remove the seeds and insides. Place skin side down onto a sheet pan and cook for approximately 10 minutes until peppers are softened.

3. Turn the oven to the broiler setting. Flip peppers so skin side is facing up. Return to oven for approximately 3-5 minutes or until skin is blistered/charred. CAREFULLY transfer peppers to a paper bag. Seal and set aside.

4. WHILE peppers are resting, place 3/4 cup of breadcrumbs into a bowl with parsley, oregano, garlic, capers, a pinch of salt and a generous grating of pepper. Stir with fork to combine. Add oil, stir well to combine. If mixture is not somewhat paste-like then add more oil.

5. When peppers are cool enough to work with without burning yourself, peel the blistered/charred skins off and discard. Skins should remove easily.

6. To assemble peppers: place peppers skin side down, spoon enough breadcrumb mixture on to cover the top. Pat down using your finger or the back of a spoon. GENTLY roll the pepper and secure it with toothpick(s). Continue until all peppers are rolled. Set aside.

7. Place enough oil into a deep sided Dutch oven or fry machine and heat oil to 350 degrees.

8. WHILE oil is heating prepare your dredging bowls: 1 bowl with flour, 1 bowl with beaten eggs, and final bowl with breadcrumbs. Take your rolled peppers and place them into the flour and lightly coat them. Tapping off any excess flour, transfer to egg to coat and then finally to breadcrumbs. Continue until all peppers are complete.

9. Place peppers into heated oil and cook until golden. This will only take 2-3 minutes. CAREFULLY remove peppers with a slotted spoon and transfer to a plate lined with paper towels.