*There are many recipes for stuffed peppers and this recipe is probably not unique in this sense. But what I have here is a recipe, although undoubtably not authentic, is one that I have modified through trial and error to please my palate.
8 - 10 Italian green peppers (cubanelle)
10 or 12 slices of crusty Italian bread
2 Tablespoons grated cheese -- Romano or Parmesan
1/4 cup chopped green pepper - I use the tops of the peppers chopped fine
1/2 cup of chopped onion
2 eggs lightly beaten
1/4 cup or more of chopped salami, pepperoni, ham, sausage or any cold cut you desire
Tablespoon of olive oil for moistening. More if needed
3 or 4 cloves of garlic chopped fine
Teaspoon of Italian seasoning
Salt and pepper to taste
Hot pepper flakes if desired
Soak bread slices in water and squeeze until most of the water is gone. Crumble and add to a large bowl. Add the rest of the ingredients except the whole peppers and mix well. If too dry, add more olive oil. take the peppers that have already had their tops cut off and seeds removed and stuff them, leaving some space at the top. (stuffing expands when cooked). These peppers can either be fried or baked. I prefer frying. If fried, heat oil in a large skillet and cook over medium heat, turning occasionally until cooked through. If baked, lay them in a baking pan which has been sprayed with Pam or Olive oil and bake at 350 deg. until cooked through. Left over stuffing can be made into patties and fried. It makes a delicious sandwich. I always make sure that I have extra stuffing.
