Vi's Stuffed peppers | gianna1.com

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Neopolitan Stuffed Peppers

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 eggs

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.

Comments

08.12.2019 01:59

Joyce

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!

08.12.2019 05:21

Jan Conte

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!

05.12.2019 03:24

Cira

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.

05.12.2019 04:38

Jan Conte

I love them too. My mom made the meat and rice stuffing, which I love, too.

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)