Stuffed Peppers

This takes some time and a little effort to prepare, but it is well worth it.

What you need

  • A nice sized stew pot and cover
  • 4 well shaped, symmetrical peppers (green, red, yellow or a combination)
  • 2 large eggs
  • 1 cup of Progresso Italian Style breadcrumbs
  • 2 Garlic cloves
  • 1 cup of chopped spinach (frozen works great – thawed and drained)
  • 2 cans of chicken broth
  • 1/4 cup of grated parmesan cheese
  • 1/2 tsp of salt
  • 1tsp of black pepper
  • 2tsp of parsley flakes
  • 1tsp basil
  • Olive oil

Serves 4


Cut the tops off the peppers and core them. Be sure not to leave any seeds or white spines. Rinse thoroughly and set aside.


Finely chop the garlic and combine with eggs, breadcrumbs, spinach, cheese, salt, pepper, parsley, parmesan and basil. Knead into a moist, well mixed mound.


Stuff each pepper to about a 1/4 inch below the top. Insert a sliver of garlic in the center of each pepper and sprinkle some grated parmesan on top.


Pour the broth into the stew pot and place the peppers upright in the pot and drizzle some olive oil over each one. Cook 30-40 minutes over medium heat until the peppers are soft but not mushy. The pot must be covered and the peppers basted frequently with the broth. Remove the peppers and let them settle for a few minutes.

This dish is very, very filling and need only be served with a salad, French or Italian bread and a nice Chianti


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