Believe it or not each pepper contains a whole zucchini that was spiral cut, salted, drained, mixed with a few vegetables and a small amount of Bomba……… Bomba Calabrese is an Italian spicy pepper condiment that is a POWERFUL BOMB of flavor. Only a very small amount of Bomba transforms zucchini into something delicious. It’s next to impossible to find Bomba Calabrese at any store so you have to mail away for it. I prefer the brands that are made with multiple vegetables but I do find that Bomba is a very inconsistent product. It goes from a little over mild to HOTTER THAN HELL even if you buy the same brand over and over but in general it is suppose to be spicy and it’s always delicious. You only need to use a small amount to make sauces and various dishes delicious.

Ingredients for about 6 side orders or 4 vegetarian meals

4 medium/small zucchini (around 2 lbs) – spiral cut

4 mild peppers for stuffing (today I used Anaheim Peppers…I note that when you use a thick skin pepper like a bell you might want to pre-cook it a little)

1 cup corn kernels

1 medium/large sweet onion – sliced up very thin on mandolin

1 Tablespoon course sea salt

1/2 teaspoon ground black pepper

1 teaspoon (or to taste) Bomba Calabrese

10 grape tomatoes – cut in quarters

1/2 cup parmesan cheese – grated

1/2 cup panko unseasoned bread crumbs

1/2 teaspoon dried basil

non stick spray

Directions

Set oven to 350 degrees F and spray a baking sheet with non stick spray.

In a large mixing bowl combine zucchini, onion, corn, salt and pepper. Let the mixture sit for around a 1/2 an hour. Lots of water will come out of the zucchini so dump the zucchini mixture in a colander and squeeze the water out. Now you can mix in the Bomba Calabrese and the tomatoes. Set to the side.

You have to put slits in the peppers for stuffing. Make the slit with a slight “T” shape towards the stem part of the pepper so they are easier to stuff. Pull out the seed core.

It’s easier to fill the peppers if you squish the filling down to the bottom first and work your way up.

Repeat till you’re done and place peppers on sprayed baking sheet.

In a small bowl mix together the cheese, panko and dried basil. Sprinkle over the top.

I put them in a 350 F oven and after 20 minutes They smelled done but I wanted them to cook more so after 20 minutes I loosely covered with foil so they wouldn’t burn and let them cook another 20 minutes.

They are very tasty with a cheese crisp bottom and top.