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Stuffed Hungarian Hot Peppers
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Serves/Makes:6 or more peppers

  • 6 or more Hungarian hot peppers
  • 8 oz (224 grm). cream cheese, softened
  • 3/4 tbsp (10 ml) garlic salt
  • 3 tbsp (45 ml) grated parmesan or romano cheese
  • 2 tsp (10 ml). Italian seasoning or 1 tsp (5 ml) each oregano and basil (more or less according to taste)
  • 1/3 cup (80 ml) flavored bread crumbs
  • 1 tbsp (15 ml) olive oil
  • 3 or more chopped anchovies
  • or
  • 1/3 cup (80 ml) cooked Italian sausage, crumbled.
  • Remove tops from peppers, core and seed.
  • Mix all other ingredients together.
  • Stuff hot peppers with cream cheese mixture.
  • Make about a 1 - 1 1/2 inch slit in peppers (helps to keep the stuffing popping out during baking).
  • Lay on baking sheet.
  • Bake at 350 degrees (175 C.) for 20-25 min.
This is a variation on the Stuffed Jalapeno Peppers, that I like even better.

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