| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs, Dairy | Italian | 8 | servings | |
INGREDIENTS
| 4 | lg | Green peppers; halved; seeded |
| 1 1/2 | lb | Lean ground beef |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Dried garlic |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | lg | Eggs |
| 1/3 | c | Romano cheese; grated [M prefers Parmesan] |
| 1 | c | Dry breadcrumbs |
| 2 | c | Marinara sauce |
INSTRUCTIONS
Valente's Italian Restaurant, Wheat Ridge CO Oven at 350F. Blanch pepper halves 2 min in boiling water. Drain well. Mix beef and seasonings. Add eggs, cheese, and crumbs. Divide the mixture among the pepper halves. Grease a baking pan and add boiling water to the depth of 1/4". Put pepper halves face up in this. Cover pan with foil. Bake 40 min; serve topped with marinara sauce. Stuffing mixture may be used also as meatballs. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 29, 98, converted by MM_Buster v2.0l.
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