Ingredients
6 green peppers
6 anchovies, cut small
4 tomatoes, chopped
1/4 cup breadcrumbs
3 tablespoons cheese, grated
1/2 cup olive oil
1/2 pound chicken, cooked and chopped
salt and pepper
oregano, basil and paprika
Directions
Slice tops with stems from peppers and remove seeds and membrane.
Mix anchovies, tomatoes, chicken, cheese, breadcrumbs and herbs.
Stuff peppers and replace pepper tops, using toothpicks to anchor them.
Arrange in baking pan, cover with olive oil, and sprinkle with salt, paprika and cheese.
Bake in a moderate (350 degrees F.) oven about 30 to 45 minutes.
Serves 6.
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, around 1873. |
