The taste makes you feel like you're in Naples
Here is my beautiful Mother in Law
Mom Conte’s Stuffed Cubanas Peppers
4 – 6 long cubanas peppers
2 cups crumbled bread (day old Italian/white)
2 Tbsp green capers
4 anchovies fillets, chopped
3 cloves fresh garlic, minced
2 tbsp olive oil +
2 tbsp fresh parsley, chopped
Ground black pepper
¼ cup chopped black olives
1 14 oz can Delmont tomato sauce, divided
In bowl, combine all ingredients using 2 Tbsp of the tomato sauce in the stuffing.
Mixture should resemble a stuffing consistency.
Clean out peppers and save tops. Remove all seeds and membrane, clearing way for stuffing. Stuff the peppers close to top.
In a shallow 13X 9 pan, line bottom with some of tomato sauce, a little water and 2 tsp. olive oil and some of the chopped garlic.
Place peppers in one layer. Divide stuffing making sure you have enough for all peppers.
Top stuffing with tomato sauce and drizzle olive oil on top.
Bake in 350 degree oven for 30 minutes. Check for liquid, add water, if dry (1/2 cup). Cook for an additional 20-25 minutes until peppers are fork tender.
Peppers should be soft and tender and a little wrinkled.
My mom stuffed them with a meatball stuffing. That is how I make them. By the way, these peppers cost 4.99 a pound where I live!
That sounds good. These peppers are Neopolitan style. Yes all peppers are so expensive here in Georgia, as well. Thanks for reading my blog. Happy cooking!
Jan...I make them similar & they are mine & my family’s favorite way of eating stuffed peppers. That is how I grew up having them as a side dish. They are the only stuffed peppers I like.
I love them too. My mom made the meat and rice stuffing, which I love, too.
09.11 | 18:16
Jan, They look delicious. Looking forward to making a few.
05.11 | 14:29
Oh Denise, it's a perfect Fall Apple Cake. It's such an easy recipe. Hope you enjoy it.❤️❤️