Italian Stuffed Peppers
Lillian Kayte, a retired food writer from Gainesville, Fla., used to develop recipes for VT (such as her famous Thanksgiving No-Turkey ‘Turkey’, featured in November 1995). We were stoked when she recently shared this recipe for stuffed peppers, which makes great finger food at parties.
1. Preheat oven to 400°F.
2. Slice peppers lengthwise, and remove seeds and ribs. Set aside.
3. Combine remaining ingredients in large bowl. Divide mixture among peppers. Arrange peppers, stuffing side up, in single layer in baking dish. Bake 10 to 12 minutes, or until just tender. Serve warm or at room temperature.