4 Whole Green Bell Peppers
3/4 cup Romano or
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
Suggested Wine: A nice cabernet!
Serving Ideas : Bread is a must.