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Italian Stuffed Peppers Recipe

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This recipe for Italian Stuffed Peppers, by , is from The Long-McAllister Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle McAllister
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 red bell peppers
About 6 Tbsp Olive Oil
1/4 cup chopped parsley
3 to 4 cloves fresh garlic, mashed
4 Italian tomatoes, chopped
1/2 cup breadcrumbs (preferably Italian-seasoned)
3/4 pound seafood: shrimp, mussels or crabmeat (uncooked, chopped or flaked)
1 Onion, chopped or 2 hard-cooked eggs, chopped
1/2 cup well-drained capers, mashed
Pinch oregano
salt, optional
Freshly ground black pepper

Directions:
Directions:
Wash peppers, remove tops with sharp knife. Heat half of olive oil in skillet with parsley and garlic; saute until limp, stirring occasionally. Add tomatoes; cook to reduce in volume until thick. Add tomato-garlic sauce to breadcrumbs, seafood, onion, capers, oregano, salt and pepper in mixing bowl; mix well. Stand peppers upright in small pan. Fill each pepper with seafood. Bake uncovered in preheated 350 degree oven. Baste tops of peppers with olive oil, every 10 minutes. Serve with champagne or a good white burgundy.

Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
20 minutes + 50 minute bake time
Personal Notes:
Personal Notes:
I found this recipe in my grandmom's pile of recipes/cookbooks/etc. It's from an old newspaper. I love it because it's stuffed peppers with no rice. The recipe doesn't tell you how long to bake the peppers but mine took about 50 minutes. I just cooked them until the peppers were tender & fully cooked. I've always used crab meat as my seafood. I serve this with some bread & salad. This recipe is easily halved. In my opinion 1 pepper is more than enough if there's salad & bread with it.

 

 

 

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