Northern Italian Stuffed PeppersContributed by Eric Berman and Lorin Lavidor
Clean peppers by cutting core out, deseed, and rinse. Cook peppers in boiling water for 15 minutes or until tender.
Cook spinach, drain, and reserve.
In a large mixing bowl, beat eggs. Add saltines, olive oil, pepper, cheese, spinach, and turkey. Mix well. (Add a bit of spinach water to moisten, if necessary.)
Cut each cooked pepper into 4-6 long strips. Stuff pepper strips with mix.
Place stuffed peppers into baking dish. Shake extra parmesan cheese on top.
Bake at 325° for 20 minutes or until done. Makes 40-60 stuffed peppers.
- 10 medium green peppers
- 1 box frozen chopped spinach
- 1 lb. lean ground turkey meat
- ½ cup grated parmesan cheese
- 48 saltines crushed into fine crumbs
- 3 T olive oil
- ½ t pepper