Source:

Russ

Serves/Makes:6 or more peppers

Ingredients

• 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
• OPTIONAL:
• 3 or more chopped anchovies
• or
• 1/3 cup (80 ml) cooked Italian sausage, crumbled.

Preparation

• 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.

Comments

This is a variation on the Stuffed Jalapeno Peppers, that I like even better.