Stuffed green peppers (Poivrons verts farcis) from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 224) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Manicotti with ricotta cheese

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PrincessK on February 16, 2011

    Pg. 223 Saute mixture of Italian sausage (either sweet or hot, about 3 large) with casings removed mixture until no longer pink. Add onions, garlic, curry powder, S & P to and cook for 8 minutes. Mix in a bowl with cooked rice, broth and a lightly beaten egg. Blanch peppers for a minute, halve, de-rib, seed, then stuff. Place the stuffed pepper halves in a baking dish, mix breadcrumbs and Parmigiana and sprinkle over, drizzle EVOO overm then put into a pre-heated 400F oven. Bake for 20 minutes then turn the heat down to 375 and continue to bake another 25 minutes.

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