posted by Erma Germino 11-01-98 5:59 AM
Stuffed Green Peppers
1 loaf (large) french bread (at least 2 days old)
3 cans of anchovy filets
5 large fresh tomatoes or a 1# 12oz CAN of Progresso PLUM tomatoes
1/2 C chopped parsley
2 eggs
black pepper to taste (the anchovies usually take care of the salt needs (taste check at end)
1 Cup Parmesan Cheese
1 Cup Bertolli light olive oil
5 or 6 cloves of garlic, minced
Heat the garlic in the olive oil in the micro. Let sit to develop flavor.
Using the food processor, chop the parsley, make crumbs out of the bread, do the tomatoes. After each job, place ingredients in one large bowl.
Do the tomatoes in the processor. Pour over the crumbs. Place the 3 cans of anchovies with the 2 eggs in the food processor, blend.
Another addition to the mixture. Add the l cup of parmesan cheese and the black pepper. Mix after each addition. Add the olive oil and garlic. Stuff peppers.
You have to use your fingers. And leave about 3/4 of an inch from top of opening. They swell. By the way, the stuffing should be on the moist side, dry doesn't get it.
Cover, bake at 350 deg until the peppers are crinkled.