Serves: 4
Total Calories: 420

1 1/4 cups plain dry bread crumbs made from Italian or French bread
1/3 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
1 clove garlic, finely chopped
salt and freshly ground black pepper
1/2 cup (about) olive oil
8 long light-green Italian frying peppers
3 cups peeled, seeded, and chopped fresh tomatoes or 1 (28-ounce) can crushed tomatoes
6 fresh basil leaves, torn into bits

1 In a bowl, mix together the bread crumbs, cheese, parsley, garlic, and salt and pepper to taste. Stir in 3 tablespoons of the oil, or enough to moisten the crumbs evenly.

2 Cut off the tops of the peppers and scoop out the seeds. Spoon the bread crumb mixture into the peppers, leaving about 1 inch of clearance at the top. Do not overstuff the peppers, or the filling will spill out as the peppers cook.

3 In a large skillet, heat 1/4 cup of oil over medium heat until a piece of pepper sizzles in the pan. With tongs, add the peppers carefully. Cook, turning occasionally with tongs, until browned on all sides, about 20 minutes.

4 Pour the tomatoes, basil, and salt and pepper to taste around the peppers. Bring to a simmer. Cover and cook, turning the peppers once or twice, until very tender, about 15 minutes. If the sauce is too dry, add a little water. Uncover and cook until the sauce is thick, about 5 minutes more. Serve warm or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 420
Calories from Fat: 259

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