Ingredients
12 green peppers
1 No. 3 can tomatoes
3 tablespoons Parmesan cheese, grated
1/2 teaspoon pepper
1/4 cup breadcrumbs
3 cups left-over meat, ground or chopped fine
1 pound spaghetti
salt to taste
Directions
Cut peppers lengthwise, remove seeds; parboil 5 minutes, then drain and salt insides.
Cook spaghetti in salted, boiling water until tender; drain, and mix with tomatoes, meat, breadcrumbs, cheese and seasoning.
Lay pepper halves in an oiled baking pan; fill half of the peppers with spaghetti mixture, replace remaining halves over filling; sprinkle with olive oil.
Place pan with peppers in another pan containing a cup of water; bake in a moderate oven (350 degrees F.) about 30 minutes.
Serves 8.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Camille Pissarro: Montfoucault, 1876. |
