Stuffed peppers without breadcrumbs - can I just leave them out?

[thereistheball]

Annie Bell has a gorgeous-sounding recipe for long red peppers stuffed with gorgonzola. The stuffing includes 75g breadcrumbs which, I imagine, help to stop the cheese oozing everywhere as they are roasted on their sides. I'm trying to get back on the low-carb wagon (great timing with all this chocolate around!) - what can I replace them with, or if I leave them out will I end up with peppers in cheese sauce?

Will see if I can find the recipe to link to once DD is in bed.

I would use ground almonds.

Almonds a good idea.
I hate peppers, but would like the recipe as I adore Gorgonzola and could maybe adapt it to another veg.

I know you are on low-carb wagon but I don't use breadcrumbs in stuffed peppers but rice, either white or brown, you could try a handfull of that instead.

Thanks. I wondered about almonds - will try them.

Briefly the recipe is (from memory): fry a white onion and the flesh of a couple of long red peppers til soft without colouring, 10 mins, then add a dash of balsamic which will evaporate immediately. Combine with 75g white breadcrumbs and 250 crumbled gorgonzola or Fourme d'ambert (which is what I use, living in France). Trim the stalks of the remaining peppers (picture indicated about 6 or 7 of these) and cut the tops off, retaining them to use as hats. Scrape out all seeds. Stuff bread, onion cheese mixture down the peppers all the way to the bottom - you can do up to here in advance. Lay the peppers into a baking tray and bung in the oven. Once cooked leave them to cool slightly with another splash of balsamic and serve warm with the juices spooned over.

If I was trying to lose weight, I'd forget about cheese.

I like delia's piedmont peppers. You put in quarters of peeled tomato, crushed garlic, two snipped anchovies, oil and I pop in a couple of black olives too. Yum.

They do sound nice. I had something similar in Spain which I've been trying to remember, so thanks.