Mom Conte’s Stuffed Cubanas Peppers
4 – 6 long cubanas peppers
2 cups crumbled bread (day old Italian/white)
2 Tbsp green capers
4 anchovies fillets, chopped
3 cloves fresh garlic, minced
2 tbsp olive oil +
2 tbsp fresh parsley, chopped
Ground black pepper
¼ cup chopped black olives
1 14 oz can Delmont tomato sauce, divided
In bowl, combine all ingredients using 2 Tbsp of the tomato sauce in the stuffing.
Mixture should resemble a stuffing consistency.
Clean out peppers and save tops. Remove all seeds and membrane, clearing way for stuffing. Stuff the peppers close to top.
In a shallow 13X 9 pan, line bottom with some of tomato sauce, a little water and 2 tsp. olive oil and some of the chopped garlic.
Place peppers in one layer. Divide stuffing making sure you have enough for all peppers.
Top stuffing with tomato sauce and drizzle olive oil on top.
Bake in 350 degree oven for 30 minutes. Check for liquid, add water, if dry (1/2 cup). Cook for an additional 20-25 minutes until peppers are fork tender.
Peppers should be soft and tender and a little wrinkled.