Stuffed peppers II

Wash the green peppers, then carefully slice off the tops and remove the seeds and membranes to create hollow shells. Set the pepper tops aside and lightly season the insides with salt and pepper.

Finely dice the onions and mince the garlic, then sauté them in half the butter over medium heat until the onions are soft and translucent. Season lightly with salt and pepper.

Add the tomato puree to the sautéed onions and garlic, stirring well to combine, and cook for 2–3 minutes until the mixture thickens slightly. Remove from heat and allow to cool briefly.

Beat the eggs in a bowl, then stir them into the slightly cooled onion and tomato mixture until evenly incorporated. Adjust seasoning with additional salt and pepper as needed.

Carefully spoon the egg and vegetable filling into each hollowed green pepper, leaving a small gap at the top to allow for expansion during cooking. Replace the pepper tops if desired.

Melt the remaining butter in a large oven-safe skillet or baking dish over medium heat, then arrange the stuffed peppers upright in the pan. Lightly brown the bottoms of the peppers for 2–3 minutes.

Transfer the pan to a preheated oven at 375°F (190°C) and bake the stuffed peppers until the flesh is tender and the filling is set and lightly golden. Baste occasionally with the pan butter.

Remove the stuffed peppers from the oven and allow them to rest for 5 minutes before serving. Plate and spoon any remaining butter sauce from the pan over the peppers.