Stuffed Roasted Peppers

 Stuffed Roasted Peppers
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.