Silvana's Zesty Stuffed Peppers

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My mom used to fry the light green  Italian long  peppers in oil after she stuffed them. She served with or without sauce. The stuffing ingredients is the same as the recipe for meatballs. I choose to bake them and use a spicier pepper and top it with salsa. Either way it's delicious.


Ingredients:

1 1/2 lbs of lean ground meat - beef/turkey/pork
2 or 3 cloves of garlic minced
1/3 cup Italian flat leaf parsley chopped finely
1/3 cup of grated cheese -Asiago, Romano or Parmesan- I prefer Asiago
1/4 teaspoon of black pepper and salt
1 cup of bread crumbs -whatever you have on hand plain seasoned or even pankco breadcrumbs are fine
2 eggs
1/2 cup of water
4-6 medium sized Chiles Poblano-or green Italian long peppers
** The Chiles Poblano are spicy and the green Italian peppers are mild

Directions:

Pre-heat oven at 375 degrees.
Mix all your ingredients in a large bowl.
Wash the peppers and remove the seeds from them. **Cut the peppers by going around the stem carefully. Remove the stem and the seeds out of the cavity of the pepper.
Dry them off and stuff them with the meat mixture.
Put a little olive oil on your hand and massage each pepper and place them on a tray to bake.
Bake at 375 degrees for 1 hour turning them once half way through baking.


Serve as a main dish or appetizer, with rice or pasta.
Top with tomato sauce or salsa.

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