Stuff It!

24 Mar

Stuffing brings many things to mind —  favorite stuffed animals, the thanksgiving turkey, a birthday pinata, a fluffy pillow, an evening of in and out and YES how could anyone forget the PEPPER! Us I-talians have been stuffing peppers back as long ago as Adam stuffed Eve.  So then how is this blog not just another Sunday in guidette Vegina’s kitchen? Ah, my dear friend the TYPE of pepper.

I was able to procure these cute long cubanelle peppers and have my way with them. I stuffed them deep and hard and then devoured them whole. Give them a try and let me know how you like your peppers stuffed, wink wink.

Stuff It, Stuff It Good Peppers

You Need:
4 Cubanelle  Peppers

Stuffing:
2-3 cloves finely minced garlic
1 shallot, minced
Pepper parts, minced
3-4 anchovies, mashed (or to taste)

1 1/4 cup Italian bread crumbs
2-3 tablespoons Parmesan cheese
1/4 cup  parsley (I used all dried spices cause that is what I had)
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1/2 tsp each oregano and basil
olive oil
2 eggs or 4 egg whites
Splash of milk (to ensure stuffing is moist)
Pinch of dried  sage

Directions:
-Cut the top off the pepper, mince
-Core and gut the pepper removing seeds and veins
-In a heated saute pan place olive oil, minced pepper, minced shallot, garlic & anchovies
-Cook till tender

-In a mixing bowl, mix remaining ingredients
-Add sauteed veggies & furry fish (anchovies)
-Mix well, add more milk if not moist
-Stuff peppers

-Preheat oven to 350
-In a fry pan add 1/2 inch oil and fry peppers, turning to brown on all sides
-Place in oven for 20-30 minutes until tender

Relax and enjoy your stuffed conquest!

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