Pepperoni Ripieni Al Pomodoro Recipe
Peperoni Ripieni Al Pomodoro! This is a yummy stuffed pepper recipe which is simply hot and addictive! I prepare the Peperoni Ripieni Al Pomodoro quiet often for my parties. You should try this Peperoni Ripieni Al Pomodoro recipe too
Ingredients
| Large green peppers 4 | ||
| Ground veal | 1 Pound | |
| Breadcrumbs | 4 Ounce | |
| Cooked rice | 1 Cup (16 tbs) | |
| Bacon slices, chopped Salt 4 1/2 tsp. | ||
| Pepper | 1 Pinch | |
| Basil Pinch | ||
| Eggs | 3 Small | |
| Parmesan cheese | 4 Ounce, grated | |
| Olive oil | 4 Ounce | |
| Tomato sauce | 1 Cup (16 tbs) | |
Directions
Remove stems from the peppers and cut off the tops, then scoop out the seeds and stand the peppers in a baking dish.
Mix together all the other ingredients except the tomato sauce, and fill the peppers with equal amounts of this stuffing.
Place tops back on and cook in a preheated 375°F./190°C oven for 1 hour.
Heat tomato sauce.
Place peppers on a serving platter and pour the hot sauce over the tops.
Serve immediately.
Mix together all the other ingredients except the tomato sauce, and fill the peppers with equal amounts of this stuffing.
Place tops back on and cook in a preheated 375°F./190°C oven for 1 hour.
Heat tomato sauce.
Place peppers on a serving platter and pour the hot sauce over the tops.
Serve immediately.
Chef
