Grandma Anna's Stuffed Peppers
4 cubanelle peppers
1 1/2 cups unseasoned bread crumbs
1/4 cup grated Parmigiana cheese
2 Tbs chopped parsley
1 small box of raisins
salt & pepper
Wash and dry peppers.
Cut the tops off the peppers, but save the tops to use later as a cork to close the pepper.
Mix all other dry ingredients.
Drizzle olive oil into dry mixture until breadcrumbs moisten and clump together.
Stuff peppers with mixture. You may need more or less ingredients, it all depends on the size of your peppers.
Put cut pepper tops back into pepper to hold ingredients in.
Heat a little oil in a frying pan over medium heat. Place each pepper carefully into the oil and cover.
Turning peppers after each side sears.
When all sides are just about blackened, they are done.