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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.

Ingredients: 

Ingredients: 

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8 4-inch Cubanelle or Italian frying peppers
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1 ¾ cups coarse breadcrumbs
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1 medium onion, finely chopped (1 ½ cups)
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1 medium tomato, peeled, seeded, and chopped (1 cup)
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⅓ cup flax oil
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3 Tbs. finely chopped black olives
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3 Tbs. toasted pine nuts or walnuts
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3 Tbs. red wine vinegar
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2 Tbs. small capers, drained
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2 Tbs. chopped raisins
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1 Tbs. chopped fresh parsley
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1 tsp. salt
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1 tsp. sugar

Instructions: 

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.

Nutrition Information: 

Calories: 
172
Protein: 
3 g
Total Fat: 
12 g
Saturated Fat: 
1 g
Carbohydrates: 
15 g
Cholesterol: 
0 mg
Sodium: 
435 mg
Fiber: 
3 g
Sugar: 
6 g
Yield: 
Serves 8

Comments on this Recipe

Amazing! Taste just like when I was a child. My guests loved this recipe and asked me to pass it along! Delish!

I would definitely like to try this recipe. I am changing the oil though. If flax oil was to used to make it healthier, someone missed the mark. Flax oil in not to be heated. If it's Italian, just use olive oil as it has a higher heating point and is also healthy. Sounds delish!

Yummy