Michael "Dog3" Lonergan wrote:
> I've got 3 giant sized green bell peppers in the fridge and need to use
> them today. Decided to make stuffed peppers but I'm tired of the same old
> recipe I generally use. I did an advanced Google search on RFC and came up
> with a post from Kate Connnally that sounds good. I'm gonna give it a try
> and may add a few things of my own. I've got the oregano, basil and parsley
> growing in the garden (they are kinda puny due to the heat).
>
> Partial quote:
>
> "So, here's what I did - not following a recipe. I cooked
> some rice (jasmine) and let it cool. Mixed it into the
> ground beef. Added eggs, Romano cheese (my own idea), some
> oregano, basil, parsley, freshly ground black pepper, finely
> processed onion, pressed garlic, and mixed it all up. No salt
> as I figured there would be enough saltiness from the cheese.
> Then I added enough bread crumbs to get the right consistency.
> I filled the pepper halves and made meatballs with the leftover
> mixture. I baked them all and then put the meatballs in a
> bag in the freezer to use at a later time.
>
> When I served the peppers I used a little more Romano to
> sprinkle on top. Boy were these things good! I'm saving the
> rest for after T-day as I am also trying to finish up a
> pot of pork stew that I made a couple of weeks ago.
>
>
> Kate"
>
> Michael

Occasionally i make a bread and anchovy stuffing for green peppers.

From Ada Boni's "Talisman Cookbook" adjust seasonings to personal
taste. This is one of the few things i will use olive oil with.

Stuffed Peppers Neapolitan style
--------------------------------

4 large peppers

1/2 cup olive oil

1 cup toasted bread crumbs

3 tbs. seedless raisins. [i omit these raisins]

1/2 pitted black olives, chopped or sliced

6 anchovy fillets, cut into small pieces [i mash them to a paste]

1 tbs. chopped parsley

1 tbs. chopped basil

2 tbs. capers

1/2 tsp. salt

1/2 tsp. pepper

4 tbs. olive oil

1/2 cup tomato sauce

Wash peppers thoroughly. With a sharp knife cut all around the stem
removing it together with all the seeds inside, thus leaving an opening
through with stuffing may be pushed.

Mix together olive oil [1/2 cup], bread crumbs, raisins, olives,
anchovies, parsley, basil, capers, salt, and pepper. Mix very well, and
if stuffing seems too dry add more oil.

Stuff peppers and place them, standing up, in a deep baking dish, pour
oil [4 tbs.] over peppers and top each with 1 tbs. tomato sauce.

Bake in a moderate oven (375 F) 1 hour. Can be served either hot or cold.
---
JL

Joseph Littleshoes wrote:

> Occasionally i make a bread and anchovy stuffing for green peppers.
>

I never had meat in my stuffed peppers growing up. No anchovies, but no
meat either, lol. I like bread stuffed peppers, but I bake them with a
bit more tomato sauce over them than your recipe calls for.

Goomba38, after taking an infinite amount of time, finally, on 13 Aug
2006, typed out:

> Joseph Littleshoes wrote:
>
>> Occasionally i make a bread and anchovy stuffing for green peppers.
>>
>
> I never had meat in my stuffed peppers growing up. No anchovies, but no
> meat either, lol. I like bread stuffed peppers, but I bake them with a
> bit more tomato sauce over them than your recipe calls for.


Lump crab and bay shrimp with tartar sauce with orzo in green bells
topped with dots of butter and a dusting of parmesan regiano.

The permutations are endless.



Andy

Michael "Dog3" Lonergan wrote:

> Joseph Littleshoes >
> :
> <snip for space>
>
>>Occasionally i make a bread and anchovy stuffing for green peppers.
>>
>> From Ada Boni's "Talisman Cookbook" adjust seasonings to personal
>>taste. This is one of the few things i will use olive oil with.
>>
>
>
> <delicious recipe snipped and saved>
>
> Thanks for the recipe. I'll be using it in the future.
>
> Michael
>
The first time i made it i used the raisins just as described, even
before i tasted it i was suspicious, and made one with out the raisins
which, IMO was much better, now i leave them out.

The "elderly relative" on the other hand likes cooked fruit in this and
other foods, is very fond of a beef in plum sauce.

Sometimes i just put pre cooked seasoned rice (garlic, onions whatever
flavours one wants) in the peppers, and then put them in a pan just big
enough to hold them and braise them in chicken stock, adding more stock
as needed. They are very simple and very nice. Some times spanish
rice, left over pilaff, risotto, or just plain rice with Zatarigns
Creole seasoning.
---
JL

Steve Wertz wrote:

> On Sun, 13 Aug 2006 11:51:50 -0700, Joseph Littleshoes wrote:
>
>
>>Occasionally i make a bread and anchovy stuffing for green peppers.
>
>
> I always use a little anchovy paste (made from freshly smashed
> anchovies) in stuffed peppers or meatloaf.
>
> You're recipe is certainly unique, but I stopped reading as soon
> as I saw raisins. Sorry ;-) I hate raisins more than people
> hate beets.
>
> -sw

Did you notice that i annotated the recipe stating it was better, IMO,
without the "sultanas"?
---
JL

Steve Wertz wrote:
> On Sun, 13 Aug 2006 23:13:56 -0700, Joseph Littleshoes wrote:
>
>
>>Steve Wertz wrote:
>>
>>
>>>On Sun, 13 Aug 2006 11:51:50 -0700, Joseph Littleshoes wrote:
>>>
>>>
>>>>Occasionally i make a bread and anchovy stuffing for green peppers.
>>>
>>>I always use a little anchovy paste (made from freshly smashed
>>>anchovies) in stuffed peppers or meatloaf.
>>>
>>>You're recipe is certainly unique, but I stopped reading as soon
>>>as I saw raisins. Sorry ;-) I hate raisins more than people
>>>hate beets.
>>>
>>>-sw
>>
>>Did you notice that i annotated the recipe stating it was better, IMO,
>>without the "sultanas"?
>
>
> Nope.
>
> Now I notice that the stuffing wouldn't be enough for barely 2
> green bell peppers and you're missing something in the:
>
> 1/2 pitted black olives, chopped or sliced
>
> 1/2 cup?
>
> Was this recipe originaly for banana peppers?
>
> -sw

Yes, it should read 1/2 cup olives, and the amount of bread crumbs
called for is a little low, but i posted the recipe as it is written in
the cook book, i tend to throw it together without regards to recipe
amounts, often making only 1 or 2 peppers at a time.
---
JL