Stuffed Peppers Recipes INGREDIENTS
  • 8 large firm bell peppers (green or red)
  • 3 cups cooked rice
  • 1 egg, well beaten
  • 1/4 lb ground lean pork or beef
  • 3 cloves garlic, pressed
  • 1 large onion, finely chopped or grated
  • 1/2 cup cracker or bread crumbs
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • dash of cayenne pepper
  • dash of Tabasco (optional)
  • 1 pint tomato puree
  • 4 slices bacon
Stuffed Peppers Recipes INSTRUCTIONS
Mix rice, egg, ground meat, crumbs, garlic which has been put through a garlic press or pureed, salt, pepper and cayenne.

Wash the peppers. Using a paring knife, cut out the top stem in a circle so that the pepper can be filled from the top. Scrape out the core and seeds and discard.

Fill the peppers with the meat mixture and place in a buttered casserole dish with a tiny dash of Tabasco sauce on top, if desired.

Using a kitchen scissors, cut each slice of bacon into 2 long strips, then cut each strip into half (you will have 16 bacon pieces). Drape 2 cut bacon strips over each pepper.

Pour the tomato puree around the bottom of the peppers.

Bake, covered loosely with aluminum foil for 15 minutes at 400°F. Remove the foil and reduce heat to 325°F; continue to bake until peppers are tender and browned (about 1 hour).

Serve peppers with a few spoons of tomato puree over the top and a few spoonfuls around the base.

Makes 8 stuffed peppers. Serve some right away ...nice ! Enjoy it !



Stuffed Peppers Recipe INGREDIENTS
  • 1 1/2 to 2 lbs. Italian frying peppers
  • 1 1/4 cup Italian bread crumbs
  • 2-3 tablespoons Parmesan cheese
  • 1/4 cup fresh parsley, minced
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 1 egg
  • 1/2 tsp each oregano and basil (fresh is best - if using dry, reduce amount to 1/4 tsp)
  • 2-3 cloves finely minced garlic.
  • pinch of rubbed sage
  • 3-4 anchovies (or to taste)
  • 1 green onion or shallot, minced (optional)

Stuffed Peppers Recipe INSTRUCTIONS
Italian Frying Peppers are light green in color, thin-skinned, long and pointed.

Sauté garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (a teaspoon of butter may also be added to speed the browning along). Mash the anchovies using a fork, stirring them into the olive oil.

Add parsley and other herbs, heat for 2 minutes. Add bread crumbs, then quickly mix in an egg which has been beaten (using a fork) with a few tablespoons warm water. Another teaspoon of olive oil may be added, if needed, for a smooth mixture.

Add cheese and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored.

Saute the peppers in a skillet with 1/4" good olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point it can be mashed into the oil and removed (save for spreading this on Italian bread - good before using for Bruschetta!)

The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Serve right away, sprinkled with coarse kosher or sea salt.

Anchovy-stuffed peppers are even better on the grill, where grill marks will provide added appeal and color for an appetizing entree. Be sure to brush frequently with garlic infused olive oil.

These same stuffed peppers can be made in a similar way, except they are only cored and seeded, but not stuffed. In this case, they are served drizzled with garlic-mashed olive oil in sandwiches made with crusty Italian bread. (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor).
The stuffed peppers recipe Italian style is ready to serve...enjoy it !