Stuffed Cubanella Peppers
- Yield 12 - 18 pieces
- Prep 20 minutes
- Cook 20 - 30 minutes
Ingredients
- 12-18 Cubanella Peppers
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup plum tomatoes, squeezed and minced
- 1/2 cup black olives, sliced
- 1/2 cup provolone cheese, diced
- 1/2 cup romano or parmesan cheese
- 2 eggs
- 1/4 cup oil (olive or vegetable
- 12-18 Cubanella peppers
Instructions
- Mix together well.
- Stuff 12 – 18 Cubanella peppers – lightly – not too tight. Fry in additional oil slowly till tender & brown. Serve hot, room temperature, or cold!
