Spinach-and-Sausage-Stuffed Peppers
"I may never use ground meat in my peppers again," said Fran Parisi,Grace Parisi's mother, when she tried this super-flavorful sausage-stuffed version. Another revelation: Smaller Italian frying peppers are much easier to brown in a skillet than the typical green bell peppers, and they also cook faster.Grace Parisi: Pepper-Stuffing TipMore Italian-American Classics
October 2010