Stuffed Peppers Italian Style16 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“Anchovies are an important ingredient for flavor. Do not substitute. Make with extra sauce to serve over pasta.” - by DJCARR
Original recipe yields 8 servings
- Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
- Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
- Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.
Amount Per Serving (8 total)
- 246 cal
- 8.3 g
- 35.3 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"I made this recipe for my wife and a couple of our close friends. The recipe is a good one. There are some nice, not too overpowering flavors in this dish. I served it the peppers on a bed of spaghett..." See morei squash. Changes I recommend...add italian sausage, add some table white wine (dry is best) when cooking the onions and garlic, add a tablespoon of oregano, and once the peppers are done, cover them with shaved parmesan (from a block of cheese, not that pregrated stuff). Sprinkle chopped parsley as a garnish over the top of the peppers. Oh, and one last thing...slice the peppers lengthwise and make pepper boats. You can fit a lot into the pepper and it's more stable when sitting on a plate. Bon Appetit!"
"This is a good recipe, but no one in our family likes anchovies! I came across this recipe because we all miss my MIL's stuffed peppers now that she's gone and this was the closest to it I could find..." See more. I added some pepperoni and soppresata (dry sausage), which my mother in law taught me to "boil in a little water to get out some of the fat" and then chop into a super small dice. That way, there's some in every bite. I made it once without the "boil" and found that the pepperoni was like little hard nuggests - we prefer that it be boiled a little first - its softer in the finished pepper We get the "salt" flavor from this rather than the anchovies. Also, she always added some freshly grated Parmesan or Romano cheese to the mixture and regular black olives, chopped up, and ALWAYS used the day old Italian bread rather than boxed bread crumbs. "
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