Italian Stuffed Peppers

Ingredients

• 4 large peppers
• lf, teaspoon pepper
• 1 loaf Italian bread
• 1 tablespoon minced parsley
• 2 buds garlic
• 1 small can anchovies
• lf cup olive oil
• 8 Italian black olives
• 1 teaspoon salt

Method

1. 1

   Cut peppers in half and roast.

2. 2

   Make dressing with bread cubes, garlic, olive oil, anchovies, and olives.

3. 3

   Fill pepper halves, place in a pan with oil, cover with foil, and bake for 25 minutes.

4. 4

   Remove foil and brown tops.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 20. The excerpt below is the record exactly as published.

Italian Stuffed Peppers 4 large peppers lf, teaspoon pepper 1 loaf Italian bread 1 tablespoon minced parsley 2 buds garlic 1 small can anchovies lf cup olive oil 8 Italian black olives 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.