Stuffed Hungarian Peppers
6 or more Hungarian Hot peppers
8 oz. cream cheese, softened
3/4 Tbs. garlic salt
3 Tbs. grated Parmesan or Romano cheese
2 tsp. Italian seasoning or 1 tsp. each oregano and basil (more or less according to taste)
1/3 cup flavored bread crumbs
1 Tbs. olive oil
OPTIONAL:
3 or more chopped anchovies OR
1/3 cup cooked Italian sausage, crumbled
Remove tops from peppers, core and seed. Mix all other ingredients together. Stuff hot peppers with cream cheese mixture. Poke a hole in the bottom of each pepper, it helps when filling the pepper, releasing the air. Lay on no-stick sprayed baking sheet. Bake at 350 degrees for 20-25 minutes.
This is a variation on the Stuffed Jalapeno Peppers, that I like even better.
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