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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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STUFFED, FRIED CUBANELLA SWEET PEPPERS

From: Joseph S. Certo, Forest Hills
Primary category: Appetizers

Ingredients

2 c seasoned bread crumbs
1/2 c chopped black olives
1/2 c chopped green stuffed olives
2-3 plum tomatoes, seeded and chopped
1 c Asiago cheese
1/2 c grated romano cheese
2 eggs
1/4 c olive oil plus oil for frying 12-18 cubanella peppers

Procedure

Cut tops off peppers and clean out seeds. Mix all ingredients except eggs and olive oil in a large bowl. Beat the eggs with the olive oil separately. Pour egg and oil mixture over dry ingredients and stir.

Stuff mixture into peppers. Fry peppers slowly in the additional olive oil over low heat turning frequently to brown all sides.

RETURN TO ALL RECIPES

Stuffed, Fried Cubanella Sweet Peppers - NOTES

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Stuffed, Fried Cubanella Sweet Peppers - REVIEWS

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