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 Laffin's Stuffed Green Peppers

(4 servings)
4 Whole Green Bell Peppers
5 egg-beaten
3/4 cup Romano or
Parmesan cheese-grated
3/4 cup bread crumbs, seasoned
salt & pepper
8 ounces tomato sauce

Cut stem off top making a circle around it to remove like a lid (like when you carve a pumpkin). Save stems. Remove seeds from inside (you can rinse with water if you like). Mix together the eggs, cheese, bread, salt, pepper and garlic. Mix well until it's heavy and when you pour it from the spoon it pours slowly. Fill the peppers with the mixture-don't over fill, the mixture will expand some.
Fill the pepper about 2/3. Replace the stems.
Put about 8 ounces tomato sauce in a deep pot. Add basil and oregano to taste.
Put peppers in and cook upright then cook.
Let the sauce come to a boil and then simmer. Peppers are ready when the mixture becomes set, probably about 30 minutes.

Suggested Wine: A nice cabernet!
Serving Ideas : Bread is a must.

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