|Nani's Italian Stuffed Peppers|
The recipe was not written down, so this recipe comes from his memory of watching her make the peppers...passing on her special recipe to her grandson. Hubby makes these peppers at our house. This is his specialty recipe. He makes them often in the fall and winter of the year. They are served about once a week during the cold weather seasons of the year. Whenever Hubby makes them he makes many stuffed peppers. We freeze them so that we always have stuffed peppers on hand.
I have never paid close attention to how these peppers were made. After all, these stuffed peppers are Hubby's specialty. Last weekend, I suggested to him that we make a batch of these peppers together, and that's what we did. He also agreed to share this recipe with all of you.
Nani's Stuffed Peppers
Makes 20 servings
|Italian Stuffed Pepper Ingredients|
- 10 red bell peppers, cut in half
- 2 medium eggplants, peeled and diced
- 2 medium yellow squash, diced
- 3 pounds ground beef
- 1 (15-ounce) can tomato sauce
- 1 loaf sliced white bread, blended into crumbs
- dried basil, a handful
- dried parsley, a handful
- 6 large eggs, slightly beaten
- 1 cup grated Romano cheese
- 1 cup olive oil
- salt and pepper to taste
Peel and dice the eggplant. Dice the squash. Heat 1/2 cup of olive oil in a large deep-sided pan. Add the squash and eggplant, 1 teaspoon of salt and 1/2 teaspoon of pepper and saute until tender. Add additional olive oil if needed to keep vegetables from sticking to the pan. Remove the eggplant and squash from the pan and set aside to cool.
|The Cooked Eggplant and Squash|
|The Stuffing Mixture|
Preheat the oven to 350 degrees F. Stuff each pepper half with the mixture. Place the peppers in a baking dish. Drizzle generously with olive oil. Bake uncovered until the stuffing mixture is browned and crusty and the peppers are tender.
|Italian Stuffed Peppers Ready for the Oven|