Stuffed Peppers

Method

1. Preheat the oven to 240°C (or the highest setting). Place the whole bell peppers on a baking sheet and roast for about 30 minutes, turning them after about 15 minutes so they brown evenly.
2. Once roasted, transfer the peppers to a bowl or a plastic bag, cover, and let them cool completely (about 1 hour).
3. Meanwhile, prepare the filling: soak stale bread (or fresh) in a little water until soft.
4. In a bowl, combine the soaked bread, eggs, grated Parmigiano, diced mozzarella (preferably 'pizza mozzarella'), diced provolone, and diced cooked ham. Mix well. Season with salt and pepper to taste. If the mixture is too soft, add a little breadcrumbs. Let the filling rest (refrigerate if waiting).
5. Once the peppers are cool, peel off the skin and remove the seeds. You can open them completely to remove seeds easily, then roll them back up.
6. Stuff each peeled pepper with the filling and roll it up tightly. Place in a lightly oiled baking dish. If needed, tie with kitchen string or secure with toothpicks (optional).
7. Sprinkle a layer of breadcrumbs on the bottom of the dish. Arrange the stuffed peppers next to each other. Drizzle with olive oil, season with salt, and optionally sprinkle with more Parmigiano and breadcrumbs on top. Add a final drizzle of oil.
8. Bake in a preheated static oven at 200°C for 20-25 minutes, then finish under the grill for the last 5 minutes.
9. Serve hot.