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  • Stuffed Pepper Genoese Style
    Recipe contributed by Stephen Rotondi
    • 1 large eggplant
    • 1/2 pound medium strong cheese
    • 3 eggs
    • 1 tablespoon olive oil
    • 2 tablespoons bread crumbs
    • Salt & pepper to taste
    • Whole peppers
    Peel and cut eggplant. Boil until soft. Drain well and mash. Put cheese through a meat grinder and add to eggplant. Add remaining ingredients. Cut peppers in half. Stuff and bake for 1 hour at 375 degrees. Serve warm or cold.

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