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|Nonna's Stuffed Peppers
|Recipe contributed by Linda Cereghini
- 6 large bell peppers
- 2 hard boiled eggs, chopped
- 1 large onion, chopped
- 1 small can sliced olives, drained & chopped
- 1/2 ripe tomato, chopped
- 1/8 teaspoon garlic powder
- 3/4 cup Italian bread crumbs
- 1/8 lb. Genoa salami, chopped fine
- 1 cup shredded cheese (mozzarella or provolone)
- 2 tablespoons Parmesan cheese
- 3 tablespoons olive oil
|Cut a small circle at the top of each pepper around the stem (keep the stems with each pepper so you can use them as plugs after filling). Clean and rinse the inside of the peppers. Combine the remaining ingredients (except the olive oil) in a large bowl and blend well. Stuff the peppers with the filling. Put the tops in place. In a large pot over medium heat, add the olive oil and heat until hot. Place peppers in the hot oil and cook until brown on bottom and sides (about 30 seconds per side). When browned all over, cover pan, turn heat to low and cook until tender-about 30 minutes. Serve hot or cold.
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