Recipe by DJCARR
"Anchovies are an important ingredient for flavor. Do not substitute. Make with extra sauce to serve over pasta."
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green bell peppers, halved and seeded
1 (1 pound) loaf
stale Italian bread, crumbled
1 (2 ounce) can
anchovy fillets, chopped
pitted green olives, chopped
extra virgin olive oil
ground black pepper
crushed red pepper flakes
1 (15 ounce) can
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 spaghetti 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 was a ok at best. It took forever to cook and the end result was not as good as I had expected it would be. I mean it tasted good, but not as good as I would have thought it should be.
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. 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.
This was a big hit in my home. I did add cooked lean ground beef and shredded parmesan cheese to the mixture. I also cut the amount of breadcrumbs in half. Absolutely delicious, I served with a green salad and will definitley make again.
This was fanastic! I was looking for a stuffed banana pepper recipe and came across this one. I substituted 12 banana peppers for the green peppers and added a can of crushed tomatoes and 1/2 cup of parmesean cheese to the stuffing. Will definitely make again.
I agree... if you add Italian sausage, Parmesan cheese, and spaghetti sauce (homemade or canned) it really adds some flavor! I used rosemary bread that was fresh, and was still satisfied with the outcome. :)
My husband and I enjoyed this recipe. I used chopped calamata olives that been marinated in EVOO and spices, in place of the green olives. Next time I think I'll mix in a few raisins and maybe a little lemon zest. I think the contrast of sweet raisins with salty anchovies and tart lemon would be great. Oh, I also cut the peppers in half length-wise as another reviewer suggested. What a great tip!
I eliminated the green olives and used sicilian black olives (shriveled ones) and did not use onion. Very tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Peppers Italian Style
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 75
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