Stuffed Frying Peppers Recipe - Cooking Index
Stuffed Frying Peppers Recipe - Cooking Index
| 1 1/4 cups | 182g / 6.4oz | Dry bread crumbs |
| = (from Italian or French bread) | ||
| 1/3 cup | 78ml | Freshly-grated pecorino Romano |
| = (or Parmigiano-Reggiano) | ||
| 1/4 cup | 36g / 1.3oz | Chopped Italian parsley |
| 1 | Garlic clove - finely chopped | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 118ml | Olive oil - divided |
| 8 | Long green frying peppers - Hungarian or Anaheim | |
| 3 cups | 187g / 6.6oz | Chopped peeled seeded tomatoes |
| = (or a 28-oz can crushed tomatoes) | ||
| 6 | Basil leaves - torn into bits |
Mix together the bread crumbs, cheese, parsley, garlic and salt and pepper to taste in a bowl. Stir in 3 tablespoons of the oil or enough to evenly moisten the crumbs.
Cut off the tops of the peppers and scoop out the seeds. Spoon the bread crumb mixture into the peppers, leaving about 1-inch clearance at the top. Do not overstuff the peppers or the filling will spill out as the peppers cook.
In a large skillet, heat 1/4 cup of oil over medium heat until the oil is just rippling. Add the peppers and cook, turning occasionally with tongs, until browned on all sides, about 20 minutes.
Add the tomatoes, basil and salt and pepper to taste. Bring to a simmer. Cover and cook, turning the peppers once or twice, until very tender, about 15 minutes. If the sauce is too dry, add a little water.
Uncover and cook 5 minutes more or until the sauce is thick. Serve warm or at room temperature.
This recipe yields 4 to 8 servings.
Each of 8 servings: 254 calories; 483 mg sodium; 3 mg cholesterol; 16 grams fat; 3 grams saturated fat; 24 grams carbohydrates; 6 grams protein; 2.24 grams fiber.
Source:
The Los Angeles Times, 09-05-2001
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