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Italian sausage stuffed peppers and bruschetta al pomodoro recipes
Italian sausage stuffed peppers and bruschetta al pomodoro recipes
Appetizer
7
servings
30 min
20 min
Very Easy
(3.7/5 - 3 votes)
6
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Ingredients
Number of serving:
7
7 medium to large-sized
banana
peppers
1 pound bulk Italian sweet
sausage
2
cloves
of garlic-crushed
1 large can of diced
tomatoes
1/2 cup grated Pecorino Romano cheese
pinch of salt and fresh ground pepper
pinch of red pepper flakes
few sprigs of fresh
oregano
Preparation
Set oven to 350 degrees. Start a pot of water to boil, large enough to hold the peppers. Cut the tops off of the peppers.
Clean the seeds and membranes out of the peppers. A spoon or paring knife will work.
When the water is boiling, par-boil the peppers for 5 minutes. Cool in a colander or run under some cool water until you can handle them.
I
Italian mama chef
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