Post by bee on Mar 8, 2007 8:57:24 GMT -5
These are so wonderful, and you can eat them hot or cold from the fridge or room temp. For those who don't know..Cubanellas are not hot peppers.
Stuffed Cubanella Peppers
This will make anywhere from 12-18 peppers depending on size.
Cut off cap and pull out seeds.
Into a bowl:
2 C Italian seasoned bread crumbs
1/2-3/4 C chopped seeded plum tomatoes
1/2 C chopped black olives
1/2 C chopped green olives
3/4C grated Asiago Cheese
1/2 C grated pecorino romano cheese
Mix all to a sandy mixture.
In a separate bowl, fork blend 2 eggs and approx. 1/4 C olive oil;
Add to dry ingredients and blend all into a stuffing mixture.
Stuff peppers..not to tight.
Put enough olive oil into a skillet to cover the bottom of pan.
Add peppers and fry, turning as they lightly brown on all sides.
These are awesome cut into slices for appetizers or eat whole...or we enjoy them cold on a slice of buttered Italian bread as well.
The leftovers will keep in the fridge for about a week as well.....but we never have any leftovers left!!
Panda
Stuffed Cubanella Peppers
This will make anywhere from 12-18 peppers depending on size.
Cut off cap and pull out seeds.
Into a bowl:
2 C Italian seasoned bread crumbs
1/2-3/4 C chopped seeded plum tomatoes
1/2 C chopped black olives
1/2 C chopped green olives
3/4C grated Asiago Cheese
1/2 C grated pecorino romano cheese
Mix all to a sandy mixture.
In a separate bowl, fork blend 2 eggs and approx. 1/4 C olive oil;
Add to dry ingredients and blend all into a stuffing mixture.
Stuff peppers..not to tight.
Put enough olive oil into a skillet to cover the bottom of pan.
Add peppers and fry, turning as they lightly brown on all sides.
These are awesome cut into slices for appetizers or eat whole...or we enjoy them cold on a slice of buttered Italian bread as well.
The leftovers will keep in the fridge for about a week as well.....but we never have any leftovers left!!
Panda