Total Calories: 420
1 In a bowl, mix together the bread crumbs, cheese, parsley, garlic, and salt and pepper to taste. Stir in 3 tablespoons of the oil, or enough to moisten the crumbs evenly.
2 Cut off the tops of the peppers and scoop out the seeds. Spoon the bread crumb mixture into the peppers, leaving about 1 inch of clearance at the top. Do not overstuff the peppers, or the filling will spill out as the peppers cook.
3 In a large skillet, heat 1/4 cup of oil over medium heat until a piece of pepper sizzles in the pan. With tongs, add the peppers carefully. Cook, turning occasionally with tongs, until browned on all sides, about 20 minutes.
4 Pour the tomatoes, basil, and salt and pepper to taste around the peppers. Bring to a simmer. Cover and cook, turning the peppers once or twice, until very tender, about 15 minutes. If the sauce is too dry, add a little water. Uncover and cook until the sauce is thick, about 5 minutes more. Serve warm or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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