Now theses voluptuous beauties are simply delicious. If I cook for friends, I will always make a tray load of these baby filled peppers. The only reason I make them so often is because I absolutely love them, a little too much in fact. As they are so small they make a great finger food or perfect served alongside an antipasti spread. This mixture would also suit a long Romano pepper. Buon appetito..
10 small pepper, halved
100g fresh breadcrumbs
50g freshly grated Parmesan
1 tsp bicarbonate of soda
2 cloves of garlic, crushed
Small bunch of oregano, thyme and basil, chopped
Salt and pepper to season
A little pinch of chili or a small fresh chilli
2 large eggs
Oven dish

1. Preheat the oven to 190C.
2. Choose a dish and slice your peppers lengthways, remove the white internal pith and seeds leaving on the green stalk as this will hold the pepper together.
3. In a bowl you need to mix all of the ingredients listed above. If you enjoy a little spicy kick add a small freshly chopped chili or a tiny bit of dried chili.
4. Fill the peppers using a teaspoon and place into your dish, push and squeeze them in and make sure the peppers are full to the brim. A tight fit in the dish is perfect.

Drizzle over some ‘Extra virgin olive oil’ to add a little added flavour. Sprinkle with fresh thyme and bake for around 30 minutes until lightly golden. 
These peppers will smell incredible. If you double the amount above they will keep in the fridge and are ideal as a side dish in a salad, squashed between some bread and also a wonderful accompaniment to fish and steak.