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Italian Stuffed Peppers Recipe

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

Contributor:  
Contributor:  
Daria O'Donnell
Added: Monday, December 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Cup fresh parsley
3 Cloves garlic
2 TBsp olive oil
1 Large eggplant
1 Small can tomatoes
4 eggs
3/4 cup Parmesan cheese
2 slices white bread soaked in milk
6 Peppers ( any color you prefer )
Seasoned bread crumbs

Directions:
Directions:
Chop parsley and garlic very fine.

Peel and dice the eggplant

Saute eggplant with parsley and garlic in olive oil until it gets mushy.

Mix in the eggs one at a time, add Parmesan cheese and the white bread squeezed dry.

Cut 6 peppers in half (clean out the seeds, etc.) place them in baking dish. Fill peppers with mixture, sprinkle top lightly with seasoned bread crumbs.

Bake at 350 for 1 hour or until peppers are tender.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
These can be served hot or cold.

 

 

 

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