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- Stuffed Peppers
- (Peperone Ripieno)
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- Ingredients:
4 red peppers
1 eggplant
1 zucchini
2 ounces of leek
4 ounces of cooked ham
Garlic
Oregano
Extra virgin
olive oil
Salt and pepper
Directions:
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- Wash the zucchini and cut in thin slices.
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- Chop the leek with a clove of garlic and cook over a low fire
with a dash of olive oil.
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- Add the zucchini.
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- Cut the eggplant in
small cubes and add to the pan, cooking for about two minutes.
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- Add a pinch of oregano, salt and pepper.
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- Cut the peppers in half the long way, remove
seeds and white strips, wash and dry and place them on a
greased pan.
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- Fill with the cooked vegetables and top with the
chopped ham.
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- Add a dash of olive oil to each pepper half and cook
for half an hour in the oven set to 350° F (180° C). Serves 4
people.
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- That's it!
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