Stuffed Peppers
-Eight Italian frying peppers. Look for straight, medium sized ones, not bent or twisted.
-enough of Lucille's basic breadcrumb mixture to fill all loosely olive oil
Cut off stem end of washed and dried peppers. Keep stem ends to put back into pepper. Put some breadcrumb (about 1 cup) in a bowl and add a few tsps. of olive oil. Mix oil into crumbs with a fork Crumbs should be moist. Spoon breadcrumbs into pepper loosely, adding a little olive oil on top. Fit stem end back on. You may have to trim stems with a knife. Do all the peppers and then heat a large (12 inch) non stick pan. Add a few tbsp. of olive oil to heat up. The secret to this is to fry at medium heat turning frequently. Keep the pan covered with a screen covering while frying. Turn carefully with tongs so you don't pierce the pepper. If the heat is too high, they will burn on the outside and not be done inside. If it is too low, they will boil, not fry and absorb all the oil. Be careful when turning as they spatter a lot. The stem lids will fall out-don't worry about it. When all sides are cooked and wrinkly, remove with tongs. Can be eaten at room temp. ~Lucille
[Stuffed peppers are one of my all time favorite dishes. ~Dominic]
-enough of Lucille's basic breadcrumb mixture to fill all loosely olive oil
Cut off stem end of washed and dried peppers. Keep stem ends to put back into pepper. Put some breadcrumb (about 1 cup) in a bowl and add a few tsps. of olive oil. Mix oil into crumbs with a fork Crumbs should be moist. Spoon breadcrumbs into pepper loosely, adding a little olive oil on top. Fit stem end back on. You may have to trim stems with a knife. Do all the peppers and then heat a large (12 inch) non stick pan. Add a few tbsp. of olive oil to heat up. The secret to this is to fry at medium heat turning frequently. Keep the pan covered with a screen covering while frying. Turn carefully with tongs so you don't pierce the pepper. If the heat is too high, they will burn on the outside and not be done inside. If it is too low, they will boil, not fry and absorb all the oil. Be careful when turning as they spatter a lot. The stem lids will fall out-don't worry about it. When all sides are cooked and wrinkly, remove with tongs. Can be eaten at room temp. ~Lucille
[Stuffed peppers are one of my all time favorite dishes. ~Dominic]
