Recipes
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Antipasto Stuffed Peppers
1 quart pickled peppers – sweet or hot
2 biscotti (approx. 2 x 3 inches)
1 can anchovies (optional) chopped
1 small can chopped black olives
2 tbsp. grating cheese
salt, pepper, parsley, pinch of oregano
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- Core, seed, and rinse out pickled peppers. Drain well.
- Soak biscotti in water briefly. Crumble, squeeze out excess water and place in bowl.
- Add anchovies, olives, cheese, seasonings and enough oil to moisten.
- Add a few drops of vinegar and garlic to taste. Mix Well.
*It should stick together, but not be gummy.
- Fill peppers. Place on baking sheet.
- Cook 15-20 minutes at 375°