Grandmom Lena’S Stuffed Italian Frying Peppers Recipe

Name: Grandmom Lena’S Stuffed Italian Frying Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -12 italian frying sweet peppers; 4 cups Italian bread (somewhat stale, but not rock hard); 1 (796 ml) can tomatoes with basil; 1 (375 ml) can pitted black olives, drained roughly chopped; 1/2 cup locatelli cheese, finely grated; 6 -7 canned anchovy fillets, mashed or 6 -7 about 2 1/2 tsp anchovy paste; 1 teaspoon garlic, minced; 1/4 cup fresh basil, chopped; 1/4 cup fresh parsley, chopped; 1/2 teaspoon black pepper (freshly ground); additional salt and pepper; oil (for frying)

Servings: persons

8 -12 italian frying sweet peppers
4 cups Italian bread (somewhat stale, but not rock hard)
1 (796 ml) can tomatoes with basil
1 (375 ml) can pitted black olives, drained roughly chopped
1/2 cup locatelli cheese, finely grated
6 -7 canned anchovy fillets, mashed or 6 -7 about 2 1/2 tsp anchovy paste
1 teaspoon garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon black pepper (freshly ground)
additional salt and pepper
oil (for frying)

1
wash and thoroughly dry peppers and cut the tops off. Remove seeds and white veins inside, keeping the body of the pepper whole.
2
Break the bread into pieces of varying size but nothing more than about a half inch square.
3
Remove the tomatoes from the can and squish into the bread breaking into pices (you may not have to use all the tomatoes in the can... go by how it looks and feels if it's too dry add some of the juice from the can.) The mixture should be moist but not very wet.
4
Stir in the rest of the ingredients and incorporate thoroughly.
5
Stuff the bread mixture into the hollow peppers and level off on the top. (pack them fairly tightly but don't jam or force the stuffing into the pepper).
6
Heat about 1/2 inch of oil in a deep frying pan on about medium high (I like to use half olive oil, half vegetable oil for the flavor).
7
Fry the stuffed peppers until the skin begins to turn golden brown, the pepper becomes soft and the filling is heated through.
8
Remove from oil and sprinkle with a little salt, if desired.
9
Can be served hot, warm or right out of the refrigerator! (p.s omit the anchovy and this is a nice vegetarian (not vegan) dish).

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 -12 italian frying sweet peppers, 4 cups Italian bread (somewhat stale, but not rock hard), 1 (796 ml) can tomatoes with basil, 1 (375 ml) can pitted black olives, drained roughly chopped, and more.

Yes, Grandmom Lena’S Stuffed Italian Frying Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grandmom Lena’S Stuffed Italian Frying Peppers

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