Stuffed Peppers
From Treasured Italian Recipes (1989).
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A historical recipe
Treasured Italian Recipes (1989).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 1/2 c.
- tomato sauce 1/3 c.
- grated cheese 3 to 4 large green peppers, (Parmesan or Romano) halved and seeded 1 tsp.
- black pepper for hot 1 Ib.
- ground beef or mixture or 1/2 tsp.
- to taste of pork and beef (we use 1/2 tsp.
- onion powder beef) 3/4 tsp.
- garlic powder or 1 1c.
- bread crumbs or stale large fresh garlic clove, bread minced 1/2 c.
- water 2 tsp.
- dried parsley or 4 2eggs tsp.
- freshly chopped Mix water with bread crumbs and add the rest of the ingredients except the green peppers and sauce.
- Mix thoroughly by hand.
- Salt and pepper cavity of pepper and fill with mixture.
- Fry in Teflon pan with or without oil as your diet permits,.
- until lightly browned on both sides, being careful when turning.
- Place stuffed peppers in a baking dish and top with sauce.
- Bake 20 to 30 minutes at 350°.
- Note: A handful of grated cheese can be used for topping before baking.
Plating
Cookware for this recipe
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Frying pan
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Baking dish
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Chef's knife
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Cutting board
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Grater