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Get the recipe for these tasty Italian stuffed peppers today! Cooks and foodies around the world are abuzz about Nannys Italian Stuffed Peppers.
They have been creating sensational dishes for over thirty years now, and in that time they have perfected the stuffed pepper recipe that is so beloved. With their fifteen year guarantee and seven-day free trial, you should give the Nannys product a try.
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Nannys Italian Stuffed Peppers comes from the world renown chef Tony Mantauno. If you have ever had the pleasure of enjoying a truly great dish, then you know how difficult it can be to recreate that dish. Luckily, with Tony’s recipe for Nannys Italian Stuffed Peppers, all of that hard work will be a thing of the past.
Nanny’s Italian Stuffed PeppersCourse: DinnerCuisine: ItalianDifficulty: Easy
5–6 green bell peppers, see note
½ pound Italian bread, crusts removed, cut into small pieces
1 ½ cups golden raisins
1 cup whole milk
2 whole eggs, slightly beaten
¾ cup Romano cheese, grated, plus more for serving
½ cup Italian bread crumbs
2 ½ cups tomato sauce, divided
1 ½ teaspoons garlic powder
2 teaspoons Italian seasoning
½ teaspoon freshly ground black pepper
½ cup extra virgin olive oil, divided
- Cut tops off of peppers and remove all seeds and ribs, set aside.
- Place bread in a large bowl and cover with milk, making sure the bread gets all soaked. Let sit 10 minutes.
- With your hands or a wooden spoon, mash bread and milk to form a thick wet mash.
- Add raisins, eggs, cheese, bread crumbs, ½ cup of the tomato sauce, garlic powder, Italian seasoning and black pepper and mix to combine.
- Spoon a tablespoon of oil in each pepper and swirl around, then place a tablespoon of sauce in the bottom of each cavity.
- Divide the filling between the peppers, loosely packed.
- Heat a cast iron skillet over medium heat and add all but two tablespoons of the olive oil to the pan.
- Once hot, place peppers into oil on their sides and over 25-30 minutes, cook and turn until all of the skin has been browned, including the bottoms.
- Preheat oven to 350 degrees F.
- In a casserole dish large enough to hold the peppers, place a cup of tomato sauce on the bottom and as each pepper is browned, place face up into the prepared casserole dish.
- Drizzle about a teaspoon of olive oil over each and top with the remaining sauce.
- Cover with parchment and foil and bake for one hour.
- Serve immediately with additional tomato sauce and grated Romano cheese.
- When selecting your green bell peppers for this recipe, try to select smaller peppers with smooth sides and no large ribs. If small, the stuffing will fill six, if medium-sized, it will fill five. Try to avoid the very large bell peppers.
Reference : afamilyfeast.