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New York City Chefs Daily Recipe for 5/30/2001 : Recipe for Stuffed Peppers
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Stuffed Peppers recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 5/30/2001 : Recipe for Stuffed Peppers
"Stuffed Peppers"

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"As we graze it grows"

1/2 pound thin spaghetti
4 large red peppers (whole)
4 large green peppers (whole)
1 cup onions, chopped
3 cloves of garlic, crushed
1 anchovy filet, rinsed and mashed
1/2 teaspoon Italian herb seasoning
2 tablespoons olive oil
2 cups fresh plum tomatoes, diced;  or 1 cup canned, crushed and drained
Dash of pepper, black or cayenne
2 tablespoons small capers, rinsed
1/4 cup black olives, diced
1/2 cup fresh Italian parsley, chopped
1/4 cup Parmesan cheese, freshly grated

Preheat the oven to 350 degrees. Boil water to cook pasta.  Wash the peppers and remove tops, and insides, leaving the shell clean.  Drop shells in boiling water for 3 minutes.  Remove and drain.  Sauté the onions, garlic, anchovies, and Italian herb seasoning in the oil for 2 to 3 minutes;  add the tomatoes, pepper, capers, olives, and parsley and cook for 5 minutes.  Drain the pasta, and transfer it to a large pasta bowl.  Pour the sauce over the pasta and mix thoroughly.  Sprinkle the Parmesan cheese over the pasta and toss through.  Put a tablespoon of olive oil on the bottom of a large baking dish and place the pepper shells in it.  Use a fork and fill each pepper shell to the top with the pasta and sauce mixture.  Decorate each stuffed pepper with a slice of olive and a parsley leaf.  Bake in the oven for 8 minutes, then remove and serve immediately.  Serves 4.
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