Grandmom Lenas Stuffed Italian Frying Peppers Recipes

Steps:

• wash and thoroughly dry peppers and cut the tops off. Remove seeds and white veins inside, keeping the body of the pepper whole.
• Break the bread into pieces of varying size but nothing more than about a half inch square.
• Remove the tomatoes from the can and squish into the bread breaking into pices (you may not have to use all the tomatoes in the can... go by how it looks and feels if it's too dry add some of the juice from the can.) The mixture should be moist but not very wet.
• Stir in the rest of the ingredients and incorporate thoroughly.
• Stuff the bread mixture into the hollow peppers and level off on the top. (pack them fairly tightly but don't jam or force the stuffing into the pepper).
• Heat about ½ inch of oil in a deep frying pan on about medium high (I like to use half olive oil, half vegetable oil for the flavor).
• Fry the stuffed peppers until the skin begins to turn golden brown, the pepper becomes soft and the filling is heated through.
• Remove from oil and sprinkle with a little salt, if desired.
• Can be served hot, warm or right out of the refrigerator! (p.s omit the anchovy and this is a nice vegetarian (not vegan) dish).

Steps:

• Slice tops off peppers, seed and set aside.
• Meanwhile, slowly heat olive oil in large Dutch oven, then add onion and let brown.
• While onion browns, mix together ground meat, salt and pepper to taste, garlic, parsley, basil, cheese, eggs, and breadcrumbs. Mix lightly; do not overwork. Divide meat mixture into six portions, gently roll and stuff into peppers.
• When onion is brown, add peppers and brown on all sides. After browning, stand peppers upright and pour marinara sauce over them. Simmer for 1 hour on the stove top. When almost done, remove lid and cut each pepper in half lengthwise, then continue cooking until done.
• Serve each pepper with some sauce spooned on top and sprinkled with some grated cheese.

Steps:

• Preheat oven to 350 degrees.
• Clean peppers thoroughly inside and out.
• Mix by hand all ingredients except for the pasta sauce and the mozzarella cheese. If, after adding can of tomatoes mixture still feels too "wet", add more rice until the consistency is a little more solid. More Parmesan cheese may be added if wanted.
• Boil peppers in a large pot of water for about five minutes or until soft. place inside your baking/casserole dish when each is finished. Open jar of pasta sauce and add one full tablespoon inside each pepper. I like to use Prego.
• Using a clean tablespoon, add stuffing mix by spoonful until each pepper is completely full, be careful not to break them.
• Dump the rest of the pasta sauce into the baking/casserole dish to cover the bottom of the peppers. Add a small amount of water to the jar, swish around and add to pan.
• After about 2 1/2 hours, remove peppers from oven and top with mozzarella cheese. Return to oven for another half hour or until cheese melts.

Steps:

• Preheat oven to 350.
• Mix first 8 ingredients well.
• Cut green peppers in to quarters (or thirds - depending on size of peppers).
• Fill cut peppers with the meat mixture.
• In a dutch oven, mix the tomato soup, tomato sauce and stewed tomatoes.
• Add the additional 1/2 cup of water
• Arrainge filled pepper in the bottom of the pan.
• Spoon sauce over pepper.
• Cover and back foe 2 hours.

Steps:

• Preheat the oven to 350°F.
• Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
• Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
• Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.).
• Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.